Green asparagus are rich in vitamin K, antioxidants, minerals and folate. Wild salmon is the best source of omega 3.
2 servings
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
- Preheat oven to 180°C.
- Add a tablespoon coconut oil to the baking dish and let it melt while the oven is preheating.
- 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.
- Get the dish out of the oven as coconut oil has melted.
- Arrange asparagus and roll in coconut oil. Add red onion and garlic.
- Use half of the lemon in slices to top the asparagus.
- Place the asparagus for 10-15 minutes in the oven.
- Check if asparagus are ready, garnish with fresh dill and add ground pepper and sea salt to taste.
- Let asparagus cool down and roll in wild salmon. Or serve wild salmon on the side.
Enjoy!
Lunch
Dinner
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