more recipes 1  2  3  4  5  6  7  8   Roasted Salmon and Asparagus with Salsa Verde The omega-3 fatty acids in salmon reduce the risk of heart disease by lowering triglycerides, "bad" LDL cholesterol, and blood pressure, and also help prevent blood clots. By reducing inflammation, omega-3 fatty acids may benefit people with rheumatoid arthritis and other inflammatory diseases. Asparagus are the richest source of glutathione (GSH), a powerful antioxidant, which protects the body's cells from free radical damage that can lead to cancer. 2 pounds wild salmon fillets, 4 ounces each, pin bones removed 2 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons kosher salt freshly ground black pepper 3/4 cup white wine 2 pounds medium asparagus Place rack in the center of the oven and preheat to 400 degrees F. Remove fish from refrigerator and rub both sides with olive oil and lemon juice. Sprinkle both sides with salt and pepper. Marinate for 1 hour. Roast for about 15 minutes and check for doneness. Snap off the ends of the asparagus. Toss asparagus with 2 tablespoons olive oil. Roast in oven for 8-10 minutes until al dente. Remove and sprinkle with freshly ground black pepper. Salsa Verde This green sauce is great with grilled fish, chicken, tofu, and meat. It will last for a month in the refrigerator. 1 bunch Italian parsley, basil, and cilantro, roughly chopped 4 tablespoons capers, finely chopped 6 flat anchovy fillets, mashed 1 tablespoon garlic, finely chopped 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar or lemon juice 1 cup olive oil salt to taste Put the parsley, basil, cilantro, anchovy fillets, garlic, and mustard in a bowl and stir, mixing thoroughly. Add the vinegar or lemon juice and stir again. Add the olive oil and mix vigorously with the other ingredients. Adapted from a recipe by Marcella Hazan.