Sprayed with a little olive oil and seasoned with salt and pepper, salmon takes on a buttery texture when roasted in a 350-degree oven for 15 minutes.
The fish is served with an herb sauce that takes only minutes in a food processor. The recipe calls for wild salmon, which is generally lower in fat than farmed.
Complete the meal with braised asparagus: Trim 3/4 pound asparagus, and place it in a single layer in a nonstick skillet with 1 cup water and 1 teaspoon olive oil. Bring to a simmer over medium-high heat and cover with lid. Lower heat to medium-low and cook 10 minutes, checking the water level after 5 minutes, and adding more if the pan is dry. Season to taste with salt and freshly ground pepper.
This meal contains 553 calories per serving with 36 percent of calories from fat.
Fred Tasker’s wine tip: A sauvignon blanc will match the herbal salmon and the asparagus.