The New York Times recently did an article on the best way to eat salmon. It described grilling and serving it broken up into pieces with a lime sauce over greens. My personal preference is to take a piece of wild king salmon and cook it on foil over a charcoal and mesquite grill. Fresh summer corn and sliced garden tomatoes are perfect on the side. The article did suggest an alternate way of cooking salmon that I had not tried, namely baking at a very high temperature in the oven. For indoor cooking I am happy to get Faroe Island salmon which is the closest there is to wild and is almost half the price. Although technically farmed, they are in cages in open seas and eat what is naturally around them.
I believe that asparagus are another ideal accompaniment to salmon. Although I like them poached or zapped in the microwave and served with a vinaigrette or just butter, Johanna only likes them roasted. I preheated the oven to 450, tossed some asparagus with olive oil and salt and put them on a parchment lined baking tray (makes cleanup easier). I took my salmon, a 1.5 pound center cut and topped with my favorite Doyles rub, available at Sur La Table. I discovered this rub years ago in Seattle and was delighted to see it so easily available. Of course, some salt and pepper, lemon juice and olive oil would also do, or your favorite topping. After the asparagus had roasted for 20 minutes I put the salmon next to the asparagus on the tray. In 12 minutes it was all done to perfection. Of course, if you use individual pieces of fish you probably only need 8 minutes for it to cook, so just wait a bit longer before putting in the fish.