–salmon (size of 3 decks of cards)
–basil (fresh, 2 leaves, minced)
–tomato (fresh, 1, medium, chopped)
–salt and pepper
–asparagus (half a bunch, fresh)
–lemon pepper (bottled)
–green olives (pimiento-stuffed, about 6 per plate)
1 – Place the salmon in a covered baking dish with a little water. Season with salt and pepper. Chop a tomato, season with salt and pepper, and place on top of the salmon. Mince the fresh basil and sprinkle on the tomato. Season with olive oil. Set aside.
2 – Wash and place one-half bunch of fresh asparagus in a covered baking dish with a little water. Season with salt, pepper, lemon pepper, and olive oil. Microwave on high for 4 minutes (longer if prefer very tender asparagus).
3 – Microwave the salmon for 5 minutes.
4 – Serve the salmon hot, with green olives on the side, and the asparagus. (Asparagus and olives are always a good combination with salmon.) I also served a salad and tomato pasta with the dinner.
–salmon adapted from NYT cooking web site; asparagus original.