We are proud to announce a partnership with the South Cameron Memorial Hospital to provide the citizens of Cameron Parish with access to healthcare services in Cameron Parish.

Currently, the nearest hospital is close to an hour drive for Cameron Parish residents. The much-needed services will allow access to care close to home.

Click Here to learn more about the plans for South Cameron Memorial Hospital.

Garlic Butter-Roasted Salmon with Potatoes and Asparagus

Ingredients
1 pound baby Yukon Gold potatoes, halved
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
12 ounces asparagus, trimmed
2 tablespoons melted butter
1 tablespoon lemon juice
2 cloves garlic, minced
1 ¼ pounds salmon fillet, skinned and cut into 4 portions
Chopped parsley for garnish

Directions
1. Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
2. Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
3. Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.

Total time: 40 minutes
Recipe yields: 4 servings

Nutrition Facts
Serving size: 1 piece salmon, 4 potatoes & 3 oz. asparagus
Calories: 522
Total fat: 32 g
Saturated fat: 9 g
Cholesterol: 93 mg
Sodium: 396 mg
Carbohydrates: 26 g
Fiber: 4 g
Sugar: 2 g
Protein: 34 g
View full recipe and nutrition facts, Here.

September is National Cholesterol Education Month!