Description
This Paleo Low Inflammation Dinner focuses on high-quality proteins and antioxidant-rich vegetables to support your body while keeping your schedule intact, featuring wild-caught salmon and vibrant greens, prepared on a single sheet pan in less than thirty minutes.
Ingredients
Scale
2 fillets 6 oz Wild-Caught Salmo
1 bunch Fresh Asparagus Spears
2 tablespoons Avocado Oil
1 tablespoon Fresh Lemon Juice
1/2 teaspoon Ground Turmeric
1/2 teaspoon Garlic Powder
Sea Salt & Black Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper
- Snap the woody ends off the asparagus, place on the baking sheet, drizzle with 1 tablespoon of avocado oil, sprinkle with sea salt, and toss to coat evenly
- In a small bowl, whisk together the remaining tablespoon of avocado oil, lemon juice, turmeric, garlic powder, and black pepper for the dressing
- Move the asparagus to the sides of the pan and place the salmon fillets skin-side down in the center. Brush the turmeric-lemon mixture over the top of the fish
- Bake in the oven for 12 to 15 minutes until the salmon is opaque and flakes easily, and the asparagus is tender-crisp with slight browning
- Remove from the oven and squeeze fresh lemon juice over the entire tray before serving
Notes
If using thicker salmon fillets, let them sit at room temperature for 10 minutes before cooking.
To avoid mushy vegetables, give them space on the pan to ensure they roast properly.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 385 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 70 mg