We liked everything about this recipe. It is reminiscent of the flavors that Edward Giobbi, chef, uses. . .
–salmon fillet (size of 2 decks of cards, one-half pound)
–asparagus spears (8, packaged)
–button mushrooms (one-half a 4-ounce jar, use liquid, too)
–sliced potatoes (one-half can, drained)
–rosemary (1 tablespoon, bottled)
–minced garlic (1 tablespoon, bottled)
–parsley (dried, 1 tablespoon)
–lemon juice (3 squirts, bottled)
–white wine (one-eighth cup)
–bone broth (one-eighth cup)
–salt and pepper
–extra virgin olive oil
1 – Place the asparagus, mushrooms (with liquid), potatoes, rosemary, garlic, parsley, white wine, and bone broth in a large, covered baking dish. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 4 minutes.
2 – Place the salmon atop the vegetables. Season with lemon juice, salt, pepper, and extra virgin olive oil. Spoon some sauce over the salmon.
3 – Microwave for 3 minutes on high.
4 – Serve the salmon and vegetables hot.