I love one-pan meals. Easy to prep and easy to clean. And salmon is a fish that 75% of my kids will eat, so that’s good enough for me to turn it into dinner!
We all know that we should be eating more fish, and salmon is just one of the most nutritionally dense ones out there. While you may notice the grocery store (or fish market) has several different types, the gold standard for all the health benefits is wild-caught salmon and not farm-raised, which is higher in contaminates such as polychlorinated biphenyls (PCBs), which are used for things like coolants and insulation. Not to mention, farm-raised salmon is a lot higher in calories and fat content than wild fish as the farm raised fish are confined, overfed and don’t get that much movement compared to the wild-caught salmon who live and hunt in their natural environment.
SERVING SIZE
- Makes enough for 2.
INGREDIENTS
- 1 lb wild-caught salmon
- 1 bunch asparagus (trimmed)
- 2 Tbsp avocado oil
- Salt
- Pepper
DIRECTIONS
- Preheat oven to 350°F
- Lay fish and asparagus on baking sheet lined with parchment paper (salmon should be skin side down).
- Take one tbsp of oil and rub on salmon and the other tbsp of oil and rub on asparagus.
- Sprinkle veggies and fish with salt and pepper
- Bake for 12-15 minutes and enjoy!
