Easy Baked Salmon & Asparagus
Cooking salmon this way is my favorite! It's simple, and these fresh herbs create the ideal wellness blend!
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Recipe
Ingredients
4 6-ounce wild salmon filets
8 slices lemon, fresh
1/2 red onion (optional and can discard after cooking if preffered)
1 tsp Celtic sea salt
1/4 tsp ground black pepper
2 cloves garlic, sliced or pressed
2 sprigs fresh rosemary
1 sprigs fresh sage
2 sprigs fresh oregano
2 tbsp coconut or avocado oil
1 tsp lemon juice
1 tsp chives, diced
Ingredients (Paired dish)
12 spears asparagus
1 tbsp coconut or avocado oil
1/4 tsp Celtic salt
Directions:
Heat oven to 350 deg F
Grease a cooking tray with coconut or avocado oil or use parchment paper then place salmon on tray and top with lemon slices onto each filet. Slice the red onion into half rings and place over salmon. Place the herbs on pan over and around salmon.
In a small bowl whisk together oil, garlic, lemon zest and juice, salt, and pepper. Brush this mixture over top of the salmon to coat well. Put into the oven for about 30 to 40 minutes or until the fish easily flakes depending on the size of the filet.
After washing the asparagus break off end pieces.
Warm a skillet or cast-iron pan over medium heat. Add in the asparagus. Drizzle over the coconut oil/avocado oil and a sprinkle of sea salt. Stir regularly to reduce burning on any side, for about 7 minutes.
Remove salmon from the oven, garnish with chives and any additional lemon juice desired and serve with asparagus.
Nourishment:
Rosemary is a beneficial mental stimulant that supports memory by improving circulation.
Sage has been considered one of the top herbs for its antioxidant benefits reducing cellular aging, reducing hot flashes and supporting memory.
Oregano is an excellent antibacterial herb. It contains beneficial volatile oils thymol and carvacrol which are strong antibacterial components used in supplemental form during cold and flu season!
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