Ramen Rebellion: Honey-glazed salmon with roasted veggie melody and grilled asparagus

If there's one thing that you may be noticing about my blog, it's that I'm really aiming to eat healthfully while making things taste great. Obviously not all the time (hence the Sunday afternoon piece of chocolate cheesecake...), but hey I do what I can. One night last week, dinner was decided to be fish and veggies, but done right.

Here's the TIP of the day: treat your food with respect. In this context of salmon with veggies, DON'T use frozen vegetables that are stuck in some sauce and sans nutrients; DON'T over-season the hell out of your fish so much that it becomes an adequate substitute for a spice rack. DO use simple cooking methods and ingredients that will highlight the great flavors of the meal.

I took some veggies we had lying around - zucchini, shallots, some peppers (pictured below) and another one of those patty pan squashes, and sliced them up, laying them out on a sheet pan. Drizzle with olive oil and season with salt/pepper.

Pop them in to roast, around 375F. This will take a while, so be patient, don't open the oven door too much, and make sure to do this step first.

Take some asparagus and bend the ends. Where it breaks is where it's meant to break. When you're about ready to cook the salmon, drop these in a pan with whatever kind of oil makes you happy. This night I used olive oil (which may smoke - don't worry!) but I have also used sesame oil.

Badabing Badaboom.

Salmon time.

REMEMBER: Respect is the word of the day. Respect this beautiful creature, the salmon. Season him lightly and don't over cook him.

Rub the salmon with a little olive oil and honey - a bit of pepper if you like.

Place the salmon in the pan. Here's a big TIP with getting a good sear: make sure your pan and oil are both hot BEFORE you put the fish/meat in. Notice the nice color :)

The roasted vegetables are done when: