Blackened Salmon with Roasted Asparagus
1 votes, 5 avg. rating
Total Time: 35 MinutesServes: 2
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Blackened-salmon-and-asparagus
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Ingredients

  • For the Salmon:
  • ¾-1 lb wild caught salmon (2 fillets)
  • 1 tbsp paprika
  • ½ tbsp cayenne pepper
  • ½ tbsp onion powder
  • ¼ tsp ground black pepper
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • 1 tsp sea salt
  • ½ cup unsalted butter or coconut oil, melted
  • ½ lemon for to garnish
  • For the Asparagus:
  • 1 bunch small asparagus, ends chopped
  • 4-6 tbsp olive or coconut oil
  • salt & pepper to taste
  • Option to add Tomato Avocado Salad:
  • ½ cup cherry or grape tomatoes, sliced
  • ¼ cup parsley, finely chopped
  • ¼ red onion, diced
  • juice of 1 lemon or lime (both taste great)
  • tsp olive oil


Directions

  1. For Salmon: a. In small bowl, mix all spices. b. Coat both sides of salmon with butter or coconut oil. c. Sprinkle spice mixture on both sides of each fillet. d. Put remaining butter/coconut oil in a heavy skillet over medium heat and cook bottom of salmon (skin side) for about 2-5 minutes or until blackened. e. Flip fillets over with tongs, adding more butter or oil if necessary and cook until blackened. Should easily flake with a fork. f. Serve with fresh squeezed lemon.
  2. For Asparagus: a. Coat with olive oil or coconut oil and top with sea salt & pepper. b. Option to pan fry, grill or bake. c. Pan fry or grill on medium heat until tender or bake on 400 until tender (about 15-20 minutes).
  3. For Salad: Mix all ingredients into bowl and serve cold.


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