The Firehouse Farmer’s market opened a couple of weeks ago. This means that we are entering that ten or twelve weeks in Pittsburgh where we get a couple of weeks of every sort of fresh vegetables that you can get practically year ’round in Berkeley. Anyway, nothing goes with great vegetables like salmon. So here we go.
Obtain some nice pieces of salmon filet. I like King because it has the most tasty fat. You can pick whatever you like, but it won’t be as good. It just so happens that the Alaskan King is starting to be in season as well. Win!. Cut the filet up into portion sizes and put them in a small pan together. Season with salt and pepper. Please excuse the ghetto cell phone photo here, I thought I did better:
Let that sit for a while. Meanwhile, snap the tough ends off the asparagus and lay the spears out on a sheet pan. Douse the asparagus with olive oil, salt and pepper. Be generous. The market this day also had green garlic, so I cut that up and put it on top. Let me say: that ruled.
Heat your oven to 400F. When the oven is ready, throw the veggies in the oven. You want to cook them 10 to 15 minutes depending on how big they are. When they are half done, start heating the pan for the salmon. Add olive oil to the pan and put the salmon pieces in. Brown them well on all sides. Remove the veggies from the oven and replace with the salmon. Cook the salmon about 5 minutes per side or until they are as done as you like. I have no insight on how to tell when this happens. I know when its right for me, but that won’t help you.
When the salmon is done take it out of the oven and throw the veggies back in to reheat them a bit. You can turn the oven off and just let the asparagus sit in there. It will be warm enough.
Let the salmon rest for a few minutes while this happens. Then take everything out and plate it: