Salmon with Cherry Tomato Salsa and Roasted Asparagus


4 wild salmon fillets, skin-on;
2 cloves garlic, minced;
1/2 tsp sea salt;
1/2 tsp freshly ground black pepper;
1/2 tsp paprika;
1 tsp lemon zest;
1 tsp fresh lemon juice;
1 tbsp olive oil;
Set your oven to broil.
In a small bowl, combine the garlic, salt, pepper, paprika, lemon zest, lemon juice and olive oil. Whisk well. Rub the salmon thoroughly with the mixture on both sides. Place in a covered dish to marinade in the refrigerator for about 35 minutes.
Line a baking sheet with foil. Once the salmon has marinaded, place on the baking sheet and place in the oven to broil for 8 to 10 minutes, or until pale pink and flaky.

Roasted asparagus
1 bunch asparagus;
1 tbsp olive oil;
1/4 tsp sea salt;
1/4 tsp garlic powder;
Freshly ground black pepper to taste;
1/2 tsp fresh lemon juice;

Preheat your oven to 400 F.
Remove the tough part off of the asparagus stalks. Spread the asparagus out on a large baking sheet. Drizzle with olive oil and lemon juice. Sprinkle with salt, pepper and garlic powder. Toss the asparagus to ensure it’s all evenly coated and cook for 10 minutes, flipping once after 5 minutes.

Cherry tomato salsa
Serves 4
1/2 cup cherry tomatoes, quartered;
2 cloves garlic, minced;
1 tsp lemon zest;
1 tsp fresh lemon juice;
2 tbsp olive oil;
1/4 tsp sea salt;
Freshly cracked black pepper to taste;
1/4 cup fresh oregano, chopped

In a small bowl, combine the garlic, lemon zest, lemon juice, olive oil, salt and pepper. Whisk well. Add the cherry tomatoes. Toss the mixture together.
Serve over the salmon once it’s cooked.


Leave a Reply