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
