clean eating | lemon pepper salmon
When you're on Paleo or Whole 30 or Keto or AIP or really anything that's remotely restrictive, you are often bored with food or hungry. I know. I've been there. I'm still often there. Due to my limited will power, I still often have cookies but I do try. Mr. Hedin has epic will power and he doesn't eat dairy, wheat, refined sugar, or chocolate. I couldn't live.
But when we do dinner, I follow the rules. No cheese, no breads, no sugary desserts. When I hosted Easter, we had to do all of those rules + no eggs. Which means salmon. Also, my kids are really good 'pink fish' eaters. So it's a win all the way around.
There's a thing with salmon. Buy wild salmon that's responsibly harvested. Please. Atlantic farm salmon does not taste like salmon. In many cases it's irresponsibly farmed and poses a threat to wild fish populations. Please buy wild. Purchase at a responsible vendor.
LEMON PEPPER SALMON
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and place cleaned salmon on top.
Spread asparagus around the salmon on the baking sheet. Drizzle everything with olive oil and season with salt & pepper. Top the salmon with lemon slices.
Place in a preheated oven and bake 10-15 minutes until the salmon is cooked through. Test it by placing a fork in the middle and separating it slightly.
Serve on a platter while still warm.
2 pounds wild salmon
1 lemon, sliced
2 tablespoons olive oil
salt & pepper
1 large bunch asparagus