WANT TO GET BOTH YOUR VITAMIN D AND OMEGA 3-FATTY ACIDS IN ONE SHOT?
This is a quick and easy dish to prepare. I use Certified Wild-Caught Alaskan salmon to make my steaks. Wild Alaskan salmon, which spend most of their lives in open oceans, generally have very low levels of toxins, making it one of the healthiest options available. The regulated fishing practices used to capture the salmon and the wild, natural diet they consume make it safe for our plates and the environment.
I would recommend avoiding Atlantic salmon and farmed salmon in general.
HOW TO MAKE IT
4 wild salmon fillets
1 bunch asparagus
1/4 tsp sea salt
1/4 black pepper
1/4 tsp dried parsley
1/4 tsp. dried dill
4 tbsp olive oil
Preheat the oven broiler and raise the oven rack. Place parchment paper on a baking sheet and place fish on top, skin-side down. Surround with a single layer of asparagus.
Sprinkle the fish and asparagus with sea salt, pepper, parsley, and dill. Drizzle with olive oil.
Broil for 8-10 minutes until fish flakes easily with a fork.
Tip: Serve with a side of brown rice, cauliflower rice or quinoa.