Day 76- Best dinner lately

This was our dinner last night. Sorry about the half eaten salmon (I didn't think to take a picture until I had already dug in)! All the parts of this meal were so good that in thought I would share the recipes! Enjoy!


STEAMED SALMON
Adapted from allrecipes "Lemony Steamed Fish"
Makes 6 servings"ish"
6 6oz salmon fillets (can use many different types)
Seasoning salt
Lemon pepper
Parsley
Garlic powder
Lemon juice
1.Preheat oven to 375 degrees F (190 degrees C).
2. Cut 6 foil squares, large enough for the size of each fillet.
3. Center fillets on the foil squares and sprinkle each with seasoned salt, lemon pepper, parsley and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket. Pleat seams to securely enclose.
4. Place packets on a baking sheet and bake in the preheated oven for 30 minutes. (frozen fillets take longer)

WILD RICE
Adapted from cdkitchen "Seasoned Long Grain and Wild Rice Mix (Uncle Ben's)"
Makes 8 servings"ish"
2 teaspoons dry chopped onion
1 teaspoon dry minced parsley
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon black pepper
1 1/2 teaspoon seasoned salt
4 cups chicken broth
2 tablespoons butter or margarine (if desired)
2 cups wild rice
1. Combine all of the ingredients as listed in Dry Mix in medium saucepan. Add to this water, butter, and wild rice. Bring to boil.
2. Stir to combine. Cover pan with lid tightly. Simmer gently 30-45 minutes or until almost all liquid has been absorbed.

ASPARAGUS
Simply Susan "recipe"
1 lb asparagus
2 T olive oil
Juice of a lemon
2 cloves of garlic
Salt
Makes 4 servings"ish"
1. Heat oil and toss asparagus in a skillet, adding garlic and lemon juice. Add salt for flavor as desired.
2. Cover and let simmer, stirring occasionally for 5 minutes.
3. Check and allow extra cooking time for increased tenderness. (I like my asparagus more firm.)