Srping on a plate

I found this on Epicurious -- it's from a Gourmet magazine article a couple of years ago.
I substituted olive oil for butter in the original recipe.

Recipe: Asparagus, Peas and Basil (Serves 6)

Ingredients:

• 1/4 cup finely chopped shallots (about 2)
• 2 T olive oil
  
• 2 pound asparagus, trimmed and cut into 1-inch pieces
• 3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
• 1/2 teaspoon fine sea salt
• Handful of torn basil leaves (about 3/4 cup)

Instructions:

Cook shallots in olive oil in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.

Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

Read More http://www.epicurious.com/articlesguides/healthy/nutritiousdishes/springvegetables/recipes/food/views/Asparagus-Peas-and-Basil-em-Piselli-con-Asparagi-e-Basilico-em-242035#ixzz0js7WB22q

Coho Salmon with Mixed Roasted Vegetables

Here's a 30-minute dinner that's nice enough for company. For an overnight guest, I whipped up wild coho salmon (found at Whole Foods) with a generous side dish of roasted winter veggies. We drank Champagne with it!
For the fish: sprinkle the salmon with salt and pepper, add 1 T canola or olive oil to a skillet heated to medium-high. Brown on one side, turn with a spatula and finish cooking. For a simple sauce, I spooned some of my standby Trader Joe's artichoke and red pepper tapenade.
For the veggies: cut into bite-size pieces 2 large sweet potatoes (unpeeled), 1 1/2 cups Brussels sprouts, sliced in half, 1/2 fennel bulb and a few florets of broccoli or cauliflower. Toss with canola or olive oil -- go light for fewer calories -- and whatever herbs and spices you feel like adding. Roast in a 400-degree oven for about 20 minutes.

Sauteed halibut with roasted winter veggies

Here's an easy-to-fix, tasty and healthy meal -- my favorite kind!
For the roasted veggies, cut a sweet potato into one-inch cubes (I leave it unpeeled), add 2 cups of cubed butternut squash, one leek sliced into quarters lengthwise and a handful of whole Brussels sprouts. Toss with a little olive oil, salt and pepper and spices of your choice (such as ginger, cumin, and/or garlic). Spread on an oiled cookie sheet and roast in a 375-degree preheated oven for about 30 minutes, until veggies are fork-tender. Meanwhile....
For the sauteed halibut, heat a skillet to medium high; add a coating of vegetable oil if you are not using a nonstick skillet. Saute until golden on each side two halibut fillets that have been sprinkled with salt and pepper--about 2-3 minutes per side. Reduce heat to medium or medium low, cover and let cook another 3-4 minutes. Remove cover and squeeze 1/2 lemon over top of the fish. Spoon on top of each fillet about 2 tablespoons of Trader Joe's Artichoke-Red Pepper topping (found with the mustards and capers). Cover and heat through for just another minute or two.

That's it! A lovely meal; serve with crusty, warm bread and a glass of sauvignon blanc or pinot grigio.