Keep it simple in the kitchen tonight with this Salmon and Asparagus dinner recipe. Salmon is such a tasty fish and has so many nutritional benefits that I try to eat salmon at least twice a week. Salmon is rich in Omega 3 fats, protein, vitamin D, selenium, phosphorus, all your Vitamin Bs among others. The high Omega 3 content in salmon provides cardiovascular and eye benefits, improved mood and cognition, joint protection and decreased cancer risk. Read more about the nutritional benefits of salmon here.
In the past I have overcooked wild salmon, which really affects the flavor and makes the fish dry. My number one advice on cooking fish is not to overcook it! Now onto the recipe.
Serving Size: 2 People
Ingredients for Salmon
Two 4oz wild salmon filet or one 8oz wild salmon filet
1 tbsp capers
Pinch of salt and cayenne pepper for seasoning
1 tsp Thyme
1 tbsp cooking oil (coconut oil, avocado oil or ghee)
Juice from half a lemon
Ingredients for Asparagus
15 asparagus sticks
1 tbsp of cooking oil (coconut, avocado oil, ghee)
Pinch of salt
Process
Preheat oven to 375 degrees. Prep your salmon by squeezing lemon juice over the top of it and then season with salt and cayenne pepper (only if past elimination phase of AIP). This salmon can be prepared differently depending on where you are at in your paleo journey whether AIP paleo or some variation of Paleo. If you are on AIP Paleo, I would skip the ghee and opt for coconut oil or avocado oil.. If you have introduced ghee, then this would be the perfect time to use it on your fish to create a rich lemon buttery flavor and retain moisture during cooking. Sprinkle salmon with capers and prep asparagus. Toss asparagus in cooking oil and sprinkle salt over the top. Cook salmon and asparagus in the oven for 10-15 min.