Two things I can’t get enough of are salmon and asparagus. I know, you’re shocked! Well, okay, if you’ve been reading this blog for long, you’re not surprised at all. I had some salmon in my freezer that I thawed out yesterday, and I was reaching for something to do with it that wasn’t boring, and as I mentioned, asparagus is on sale right now, so I had two bunches in the fridge. I started thinking about what I could do with them.

I can’t even remember the last time I had salmon pie, but I’m pretty sure my father was alive. The idea of roasting the salmon and asparagus and mixing them together with potatoes, cheese and egg was just sort of natural. It practically put itself together.

Roasted Asparagus & Salmon Pie

1 lb salmon

2 lb asparagus

garlic powder

salt

pepper

red pepper flakes

olive oil

dill

2 large potatoes, boiled

4 tbsp butter

2 eggs, beaten

1 c ricotta cheese

Preheat oven to 350°F. Roast asparagus (with woody ends removed) with garlic powder, salt, pepper, red pepper flakes and olive oil. Roast salmon with garlic powder, salt, pepper, red pepper flakes and dill. (Both for about 30 minutes.) Chop 3/4 of the asparagus, reserving some to top. Flake salmon. Mash boiled potatoes with some butter and mix with chopped salmon and asparagus. Add eggs and ricotta, and mix well.

Crust:

1 c flour

1/2 tsp salt

1/4 c olive oil

1/4 c ice water

Mix flour and salt. With a fork, whisk together water and olive oil, then pour into salt and flour and fork-blend until it forms crumbs. Press into a large pie plate. Add filling mix and top with remaining asparagus spears. Bake at 350°F for an additional 30-40 minutes.