Difficulty
Easy Recipe
Prep Time
15 minutes
Cook Time
10 minutes
Servings
4

This easy, nourishing springtime meal is simple to put together and cooks quickly! It's best to use wild coho or sockeye salmon for the recipe. King salmon is too thick and takes much longer than asparagus to cook. Serve salmon with a spring salad, and steamed potatoes or cooked quinoa for a balanced meal. 

Ingredients
1½ pounds wild salmon fillets
1 bunches asparagus ends trimmed
2 lemons sliced
2 tablespoons extra virgin olive oil
½ teaspoons sea salt
freshly ground black pepper