I've totally changed the way I cook salmon. I know a lot of us like to cook a simple filet due to time restraints. Fish, for example, cooks extremely fast. But, it can also overcook just as fast. I've been super obsessed with poached salmon just because of how tender and moist it comes out. And besides, my body needs a break from all the burgers and tacos that I eat from time to time.

Salmon: I had a piece of salmon about 1 1⁄4 inches thick seasoned with kosher salt and cracked black pepper. Since I was just testing, I didn't make any marinades or special seasonings. I had my Breville (one of the best appliances to own) preheating at 270 degrees F. The salmon was baked for 25-30 minutes. Which gives me enough time to prep some sides.

Asparagus: trimmed from the ends. The sides didn't need shaving since the asparagus were still fresh with moisture in the skins. I cooked the asparagus in a screaming hot pan with no oil. This causes the asparagus to blister, which gives it a smokey flavor I love. Kosher salt is applied lightly once you see moisture releasing from the asparagus. Towards the end, I drizzle a little olive oil to coat before removing to serve.

Butternut Squash: Cubed and roasted for 45 minutes in a 400 degree F oven. I oil the squash halfway through the process with salt and pepper. I don't know why I do it this way, but I do. I think it's because I want all the moisture to release before coating them with proper seasonings. They come out great every time.

Everything came together beautifully. The salmon was extremely moist and tender. Everything was just exciting to eat on the plate. Healthy and delicious. Pretty to look at. I'm sure this will be a winner even though it's simple. Sometimes, the simple things are the hardest to perfect. Instead of high and dry, I recommend you try to cook your salmon low and slow.