| Baked Salmon, Asparagus and Baby Potatoes |
- 1 clove garlic, minced
- 1-2 tsp. extra virgin olive oil
- 1 Tbsp. chopped fresh basil
- 1/4 tsp. Himalayan salt
- 1/2 tsp. herbal seasoning
- 1. Tbsp lemon juice
- 1 Tbsp. chopped fresh parsley
- 1 6-oz. salmon fillet
- Preparing Salmon:
- In a medium glass bowl, prepare marinade by mixing garlic, oil, basil, salt, seasoning, lemon juice, and parsley. Place salmon in a medium glass baking dish and cover with marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
- Preheat oven to 350 degrees. Place fillet in aluminum foil, cover with marinade and seal. Return sealed salmon to dish and bake 20 minutes, or until easily flaked with a fork.
- Preparing potatoes:
- Wash and chop potatoes in-half twice to create pieces about 1” thick. In a pot, cover them with water and boil on med-high heat for 15 mins (or until soft).
- Preparing asparagus:
- Wash and chop off the end of stalk. Use steam-pot to steam them for 5-7 minutes. Finish by sprinkling himalayan salt
- Or, bake them along with the salmon by placing them on cooking pan (on top of aluminum foil). Sprinkle half-teaspoon of extra virgin olive oil on Asparagus. When Salmon are done cooking in 20 minutes, remove fish but continue baking Asparagus by raising temperature to Broil/550 degrees for 2 minutes.
















Most diets recommend calorie or carb restriction











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