Recipe of the Month: Salmon with cherry tomato salsa and asparagus

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
PaleoDietLifestyle.com
Serves four

Ingredients:

For the salmon…
4 wild salmon fillets, skin-on
2 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 tablespoon olive oil

For the roasted asparagus…
1 bunch asparagus
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
Freshly ground black pepper to taste
1/2 teaspoon fresh lemon juice

For the cherry tomato salsa…
1/2 cup cherry tomatoes, quartered
2 cloves garlic, minced
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 tablespoon olive oil
1/4 teaspoon sea salt
Freshly cracked black pepper to taste
1/4 cup fresh oregano, chopped

Directions:

1. Preheat your oven to 400 degrees Fahrenheit.
2. 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. Place in a covered dish to marinade in the refrigerator for about 35 minutes.
3. While the salmon is marinating, 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.
4. Switch your oven to broil and keep the asparagus in the microwave to keep warm while the salmon cooks.
5. 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.
6. 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.
7. Whisk well. Add the cherry tomatoes. Toss the mixture together.
8. Serve over the salmon once it’s cooked.

Photo from PaleoDietLifestyle.com