Salmon with White Wine Cream Sauce - Baked Asparagus with Pistacios and Gouda and Balsamic Roasted Fingerling Potatoes

(All items in this meal will need the oven set at 350)

Salmon with White Wine Cream Sauce
1 lb. of Salmon (skin on)
1 1/2 Cup Dry White Wine
1/2 Stick Butter
3/4 cup Cream
Olive Oil
Salt
Pepper
Pistachios
3 Cheese Blend Shredded Cheese (I use the 365 brand at Whole Foods)

1/2 an Hour to an hour before cooking marinate the salmon in a mix of white wine and olive oil. Salt and pepper the fish first, drizzle with olive oil then add a cup of wine.

Heat oven to 350 )and add a thin coat of olive oil to bottom of baking dish. Place salmon in center of baking dish and pour marinade over. Sprinkle pistachios on top and set to bake for 25-30 min. At the end turn on the broiler to low and brown the top.



For cream sauce- Add white wine to saucepan and reduce. After the wine has reduced a bit add the butter and whisk well to combine. Let reduce. Add in cream while whisking well and let reduce. At the end add the cheese to thicken-whisk well. Remove from heat and let sit for a minute before serving. (Make sure to continually whisk mixture to keep it from separating.) Pour over salmon.

~~It is best to snap the ends off of asparagus instead of cutting them off. If you hold a firm piece of asparagus and bend it will snap of at the best spot. If you cut the ends off you run the risk of getting a bitter bite.~~

Baked Asparagus with Pistachios and Gouda

1 lb Asparagus
4 Pats of Butter
3/4 cup pistachios (I get them at the bulk bins at Whole Foods)
3 Cheese Blend Shredded Cheese (I use the 365 brand at Whole Foods)
1 cup Shredded Gouda
Olive Oil


Steam the asparagus to al dente. Make sure not to overcook! Drizzle olive oil on bottom of baking dish and in a single layer arrange asparagus. Sprinkle 3 cheese blend and add pats of butter, then cover with pistachios and Gouda. Bake in oven for 10 min and turn broiler on low to brown (keep an eye to make sure it doesn't burn)





Balsamic Roasted Fingerling Potatoes

1 bag fingerling potatoes
Salt
Pepper
Olive Oil
Balsamic Vinegar

Rinse potatoes well and dry. Cover baking dish with a thin layer of olive oil then salt and pepper the potatoes. Splash on balsamic vinegar and toss so all potatoes are well coated. Place in oven and every 10-15 minutes while cooking, toss the potatoes so they are evenly coated. They should cook for about 40 min depending on the size.