posted Jul 31, 2015, 12:36 AM by Rebecca Smith
[
updated Jul 31, 2015, 12:42 AM
]
Ingredients - 150g wild salmon (measured raw)
- 1 tbsp dijon mustard
- 1/2 tbsp olive oil
- 1 tsp minced garlic
- Juice from half of a lemon
- 1 1/2 cup grilled asparagus
- 1/2 tbsp minced garlic
Directions - Set oven to 200°C
- In a bowl, mix mustard, olive oil, garlic, and lemon juice.
- Pour the marinade over the salmon to completely cover it. For better flavor, place the marinating salmon in the fridge for at least one hour.
- Place the salmon on a baking sheet and top with slices of lemon (if desired). Bake for 10-12 minutes.
- Cut the bottom stems off the asparagus spears.
- Set a nonstick skillet on medium high heat and lightly spray with coconut or olive oil (if desired).
- Toss the asparagus and garlic in the skillet and sear for about 5 minutes, rolling the asparagus so that all sides are seared.
- Plate asparagus with salmon and eat up!
Nutrition Facts Calories: 282; Fat: 16g; Carbs: 7g; Protein: 32g |
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