This was such a quick and healthy dinner.  My legs are still recovering from the half marathon I ran yesterday, so I was happy to stand for only 22 minutes to cook dinner!!

Lemon Pepper Salmon with Steamed Asparagus

Sprinkle both sides of thawed, dried, salmon fillets generously with lemon pepper seasoning.  Heat nonstick skillet on high until it’s HOT.  Once it’s hot, put about a teaspoon of olive oil in the pan.  Put the salmon in the pan and cook on high until about an inch is cooked (look at the side of the fillet, probably about 5 minutes depending on the heat of your stove).  Flip the salmon, turn the heat down to medium high and cook for 3-5 minutes.  You’re going to have to experiment to decide how well done you like your salmon.  Take the salmon out of the pan and let it rest.  It will continue to cook at bit.

I added 1/2 a tablespoon of salted butter to the pan, let it melt, and then squeezed in the juice of a whole lemon.  I poured the butter over the salmon.

To steam the asparagus, add about 1/4 cup of water to a small saucepan.  Bring it to a boil, add the asparagus, cover, and cook for 3-5 minutes, or until almost tender.  Remove it from the pan and add salt and pepper.  It will continue to cook as it cools, so be sure to slightly undercook it.