Salmon with Cherry Tomato Salsa and Asparagus – Bright, flavorful, and heart-smart, this salmon dish pairs omega-3-rich fillets with a juicy cherry tomato salsa and crisp asparagus for a dinner that’s as nourishing as it is satisfying. It’s a one-pan wonder that’s quick to prep, easy to love, and perfect for anyone looking to boost brain and heart health without sacrificing flavor.
Bonus: it’s paleo-friendly and naturally gluten-free.
Are you excited about omega-3? Keep your body in balance with this simple and healthy meal. Using basic seasonings, this dinner or spring lunch is easy to prepare for the entire family. Plus, the fresh cherry tomato salsa not only complements the taste of the fish, but also makes your dish look like it was prepared by a pro.
Salmon with cherry tomato salsa and asparagus
Recipe from PaleoDietLifestyle.com
Serves four
Ingredients
For the salmon
- Wild salmon fillets, skin-on (4)
- Cloves garlic, minced (2)
- Sea salt (1/2 teaspoon)
- Freshly ground black pepper (1/2 teaspoon)
- Paprika (1/2 teaspoon)
- Lemon zest (1 teaspoon)
- Fresh lemon juice (1 teaspoon)
- Olive oil (1 tablespoon)
For the roasted asparagus
- Asparagus (1 bunch)
- Olive oil (1 tablespoon)
- Sea salt (1/4 teaspoon)
- Garlic powder (1/4 teaspoon)
- Freshly ground black pepper, to taste
- Fresh lemon juice (1/2 teaspoon)
For the cherry tomato salsa
- Cherry tomatoes, quartered (1/2 cup)
- Coves garlic, minced (2)
- Lemon zest (1 teaspoon)
- Fresh lemon juice (1 teaspoon)
- Olive oil (2 tablespoons
- Sea salt (1/4 teaspoon)
- Freshly cracked black pepper, to taste
- Fresh oregano, chopped (1/4 cup)
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a small bowl, combine the garlic, salt, pepper, paprika, lemon zest, lemon juice, and olive oil for the salmon. Whisk well. Rub the salmon thoroughly with the mixture on both sides. Arrange in a covered dish and marinate in the refrigerator for about 35 minutes.
- While the salmon is marinating, remove the tough part from 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.
- Switch your oven to broil and keep the asparagus in the microwave to keep warm while the salmon cooks.
- Line a baking sheet with foil. Once the salmon has marinated, place it on the baking sheet and place it in the oven to broil for 8 to 10 minutes, or until pale pink and flaky.
- While the salmon is cooking, in a small bowl, combine the garlic, lemon zest, lemon juice, olive oil, salt, and pepper for the cherry tomato salsa.
- Whisk well. Add the cherry tomatoes. Toss the mixture together.
- Serve over the salmon once it’s cooked.
Photo from PaleoDietLifestyle.com
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