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Prep
Difficulty
Easy
Time
Estimate
20 mins
Preheat the oven. Assemble the salmon and prepare the asparagus. Roast at the same time. Meanwhile, prepare and saute the chard. Melt in the cheese. Warm the French bread for a few minutes to serve alongside if desired. Serve the salmon on the asparagus with a dollop of the collards.
The beautiful Herbs de Provence creates a delicate crust on this roasted salmon. Rub on a bit of Dijon mustard for another element of flavor. If you do not enjoy mustard it is fine to leave it off and just sprinkle & press the herbs directly on to the fish.
This beloved vegetable is given a simple treatment of high heat with a touch of olive oil to crisp them up.
The collards are wilted, cream cheese is melted in, parmesan sprinkled on top. This is an easy take on the more classic Creamed Spinach. Substitute whatever greens you have available including spinach, mustard or even kale.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
