Growing up in the Pacific Northwest, I was very familiar with salmon and their habits. I remember taking field trips as a young student to visit salmon hatcheries, even then being amazed at the abundance of those little fishies. It is not uncommon in that area with big volume rivers and oceans to attend events that revolve around salmon runs.

We often stopped in Astoria, Oregon, not far from Portland, to buy smoked salmon to take home before leaving the coast. I used to frequent a restaurant that served a lox omelet along with a bagel and cream cheese, very yummy. And, I always love eating a perfectly, grilled salmon steak with a baked potato, or sliced on top of a caesar salad. Even though I now live in New Mexico, I still enjoy cooking with salmon, and I am always finding new ways to cook it.

I did not know until I became more interested in nutrition how many reasons there really are to eat more salmon. First of all, the proteins from salmon are very easy to digest and have no adverse side effects possible with other meats. The Omega-3 Fatty Acids in salmon help reduce cholesterol while they also contribute to the efficiency of the brain resulting in better memory and alertness. Salmon is also an inexpensive choice for meat, and there is a lot of it. In fact, with earlier European settlers it was used so much for meals they got quite tired of it. I wonder if they knew how good it was for their bodies?

I love to put together new dishes, and that usually happens then I do not have the correct ingredients for something else. Necessity really is the parent of creation, or whatever that saying is. This dish has become a favorite, it is quick, and it can be the whole darn meal.

Easy Salmon,Veggie Bake

Preparation time about 10 minutes.  Bakes for 40 minutes.

4  3-4 oz Salmon Filets

About 15 Asparagus Spears

2 medium zucchini – sliced

1 large sweet onion – cut in large pieces

Butter

Ginger

Lemon juice

Garlic

Red wine

A 2-quart casserole dish works best. Slice zucchini and place on the bottom. Rub ginger on the salmon filets and set in next. Season them with garlic, powdered or chopped fresh, and then squeeze fresh lemon and pat on a little butter. Break off the bottom third of washed asparagus stalks and place on top of salmon, and then top off with onion pieces. Add a few more pats of butter, and pour about ½ cup of red wine over the whole combination. Cover with a lid or foil and bake at 350 for 40 minutes. This dish can serve up to four people depending on appetite and what you serve with it. I often add some garlic bread. What I like best is the cost and the completeness of this easy meal.

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