Baked Salmon with Hazelnut Butter Sauce makes a light elegant dinner.

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2 (4oz. ) salmon fillets

1/4 cup hazelnuts, toasted, skinned and finely chopped

olive oil

2 tablespoons butter

white wine

Preheat oven to 425 degrees. In a ovenproof skillet add the butter and a good drizzle of olive oil. Melt the butter on the stove top. Remove from heat. Place salmon fillets on top of the melted butter and turn over in butter so that both sides are coated. Season with salt and pepper. Place in oven and bake for 4 minutes. Remove from oven and add a splash of whit wine and top the salmon fillets with the chopped hazelnuts. Bake another 4 minutes or until salmon is cooked. Remove from oven and spoon sauce from pan over fillets when served.

Roasted Asparagus

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1 lb. asparagus, trimmed of woody stems

salt and pepper; to taste

olive oil

lemon juice

1/4-1/2 cup grated Parmesan cheese

Preheat oven to 425 degrees. Line a baking sheet with foil. Lightly oil the foil with olive oil. Place the trimmed asparagus on the baking sheet in a single layer. Drizzle with olive oil; making sure they are lightly coated. Season with salt and pepper. Place in oven and bake until tender. Remove from oven and sprinkle on the Parmesan cheese. Put back in the oven to melt the cheese. Remove from oven and squeeze some fresh lemon juice over the top. Serve right away, hot.