Tomato Basil Parmesan Salmon

My husband is a big eater and loves to have a starch, veggies and a protein with every meal. This is pretty much the standard for most households. I have never really been a huge fan of Salmon but have learned to play with different recipes that the whole family will eat. My entire family LOVED this meal and my 9 month old daughter ate the most that she has ever eaten to date.

The Dinner: Tomato Basil Salmon, roasted asparagus and garlic risotto. It was awesome!

(6 ounce) boneless salmon fillets

dried or fresh basil (Enough to cover the entire top of the fish)

Parsley (sprinkled over the top of the basil)

3-4 tomatoes diced. (or you can buy a can of Organic no salt added diced tomatoes)

Parmesan Cheese

Grapeseed oil (or olive oil)

1 bunch of Asparagus

1 cup Risotto

Preheat oven to 375.  20 minutes Cover a baking pan with foil and spray with oil.  Place Salmon on the foil and cover with Basil, Parsley, diced tomatoes and drizzled with olive oil. If you are using a can of tomatoes then you can drizzle the tomato juice over top as well.  Bake for 20 minutes.

Break the ends off the asparagus. Wash and place in a bowl. Toss with a little grapeseed oil, garlic, pink salt and pepper. Place on a baking sheet and sprinkle with parmesan cheese. Roast at 375-400 degrees for 10 minutes or until tender. Risotto cooked according to the box. Once Cooked add a little with chopped garlic and parmesan cheese.

Enjoy!