SEAFOOD SUNDAY

Those of you who know me know that I am always on the lookout for new recipes. Sometimes I find them in most unusual places. Today's recipe comes from a free calendar that I picked up in a pharmacy while waiting for a prescription to be filled. This week I'm making two dishes from the calendar.

SKILLET SALMON WITH MIXED VEGETABLES

2 tbsp. olive oil

4 salmon filets(about 1 1/4 lb.)

1/2 tsp. salt

1/8 tsp. ground black pepper

1 bunch asparagus, trimmed and cut into 2 inch pieces (about 1 lb.)

1/2 medium onion, chopped

1 pint red and/or yellow grape tomatoes, each cut in half

1 small lemon

In a large nonstick skillet, heat 1 tbsp. oil over medium heat until hot. Sprinkle salmon with 1/4 tsp. salt and pepper. Place salmon, skin side up, in skillet and cook 6 minutes. Turn salmon, cover and cook 4-6 minutes longer or until salmon is almost opaque throughout and internal temperature reaches 145. Transfer to plate and cover to keep warm.

In same skillet, heat remaining 1 tbsp. oil over medium heat. Add asparagus and onion and cook, covered, 4-7 minutes or until asparagus is crisp-tender, stirring occasionally. Add tomatoes and remaining 1/4 tsp. salt; cover and cook 2 minutes or until tomatoes release their juice. To serve, place 1 salmon filet on each of 4 dinner plates; top with asparagus mixture. Squeeze lemon juice over salmon.