Skip the takeout and eat a clean dinner. Grab a friend, have your partner pour the glass or take a moment solo.  You work week will thank you, your personal responsibility angels will give you a hug and everything will slow down, if only for a night.

I chatted, seared and roasted in about ten minutes while my dear friend squeeze a lemon for two glasses of water.  Ten minutes later we were sunk into chairs, casually catching up and then before we knew it, bedtime. Fulfilled, fed and decompressed with zero effort.  The next evening, text messages a flurry, my friend took a stab at this solo and ten minutes later, I had a new chef as a friend with a perfect dinner that was no maintenance and exactly what she needed.

A sautee pan that is oven safe and a sizzle platter or small tray is all that you need.

Easy Fish and Roasted Asparagus

One Lemon

1 portion Wild Salmon (6 ounces)

10 Spears of Asparagus

Olive Oil

Salt

Pepper

1. Preheat oven to 450F.

2. Heat about a teaspoon of oil in saute pan, salt and pepper the fish.  Sear fish skin side down.  Flip fish and sear for another 2 minutes flesh side down. Place in oven for an additional 6 minutes.

3. Meanwhile while fish is searing skin side down, rinse asparagus and by holding both ends, bend the asparagus until it snaps.  The break point for the woody end will automatically snap off. Discard the woody end.

4. Flip the fish and meanwhile toss the asparagus in olive oil, salt and pepper.  Place on a thin tray or sizzle platter and pop into the oven.

5. The fish and asparagus should be done at the same time. Give both a generous squeeze of lemon and enjoy!

** This can easily be done with a white fish.  Toss fish in olive oil, salt and pepper and roast alongside asparagus instead of searing first