Recipes

Ingredients

• 350 g green asparagus
• coconut oil
• 100 g smoked wild Sockeye salmon
• Red onion
• Garlic
• ½ lemon
• fresh dill
• ground pepper and sea salt

Preparation

1. Preheat oven to 180°C.
2. Add a tablespoon coconut oil to the baking dish and let it melt while the oven is preheating.
3. Rinse asparagus and cut of 1,5 – 2 centimeter. Clean the red onion and slice in thin slices. Keep the garlic in it’s skin.
4. Get the dish out of the oven as coconut oil has melted.
5. Arrange asparagus and roll in coconut oil. Add red onion and garlic. 
6. Use half of the lemon in slices to top the asparagus. 
7. Place the asparagus for 10-15 minutes in the oven.
8. Check if asparagus are ready, garnish with fresh dill and add ground pepper and sea salt to taste. 
9. Let asparagus cool down and roll in wild salmon. Or serve wild salmon on the side.

Enjoy!

Lunch Dinner