–salmon (size of 3 decks of cards, one-half pound)
–tarragon (fresh if possible)
–lemon pepper (bottled)
–feta cheese (one-half small container)
–asparagus (fresh, 1 bunch)
–baby salad greens (one-half package)
–peanuts (1 handful)
–tomato (1, fresh, medium)
–broccoli (one-half head, florets only)
–banana pepper (one-half, minced, small size
–extra virgin olive oil
–salt and pepper
1 – Dump one-half package of baby salad greens in a mixing bowl. Add 1 handful of peanuts. Chop the tomato, season with salt and pepper, and add to the bowl. Cut the florets from one-half head of broccoli, and break apart to be bite-sized; add to the bowl. Mince one-half banana pepper. Season with salt, pepper, honey, and extra virgin olive oil. Refrigerate until time for dinner.
2 – Place salmon in a covered baking dish with a little water. Season with salt, pepper, tarragon, lemon pepper, and olive oil. Spread one-half container of feta cheese on top. Set aside.
3 – Cut undesirable ends off the asparagus. Place the tips and some stalk in a covered baking dish with a little water. Season with salt, pepper, lemon pepper, and olive oil. Microwave on high for 4 minutes.
4 – Microwave the salmon for 5 minutes.
5 – Serve the salad as a first course. Then serve the salmon hot, with the asparagus as a side.
–salmon adapted from Top 50 Most Delicious Salmon Recipes; other recipes original.