Asiago Baked Salmon.
This salmon was the classiest thing happenin’ in our home this weekend.
Especially when you have a husband who spent his Sunday lounging in plaid pajama pants and a George Strait t-shirt.
He had a good excuse – recovering from his sickness.
But I can’t fool you guys. To say that such t-shirt’s, Nascar-inspired sweat shirts, cowboy boots and WWF figurines don’t make a frequent appearance in our house would be a blatant lie.
Thank goodness I can live my faux-elegant and classy life entirely through food.
Things like seafood and filet are a common occurence in our home. That is normal for newlywed’s, right?
Good thing we bought the house with the money tree in the back yard.
I like my seafood with a little pizazz.
While I do think most fish is delicious alone, there is nothing like adding a little flavor – especially in the form of cheese.
Cheese makes my world go ’round.
The topping is a mixture of greek yogurt, asiago cheese, parsley, shallots, and garlic.
It came out light and tasty. The only thing that could have made it better is bacon. Bacon makes everything better.
- 1 lb salmon filets
- 1/4 cup plain greek yogurt
- 1 tablespoon dried parsley
- 3 tablespoons grated asiago cheese
- 1/2 tablespoon chopped garlic
- 1 tablespoon chopped shallots
- salt & pepper to taste
- Preheat oven to 400.
- Sprinkle salmon with salt and pepper. In a bowl, mix yogurt, cheese, shallots, parsley and garlic together. Spread on top of salmon. Bake until fish flakes – about 15 minutes.
Bobbleheads and Dale Earnhart Jr. jacket’s aside, this salmon made our dinner a bit more chic and sophisticated.
Now, if I could just get rid of the framed pictures of WWF wrestlers, we’d be set.