Salmon is loaded with protein and omega-3s, and it’s incredibly simple to prepare - which is why we love this recipe so much. Since the body can’t make it’s own omega-3 fatty acids, the best way to get them in is through your diet. This recipe is perfect on its own or served with additional veggies.
3⁄4 to 1 lb wild-caught salmon
2 large handfuls of of asparagus Drizzle of olive oil
2 tablespoons of fresh dill
2 tablespoons of balsamic vinegar Sea salt and black pepper, to taste Parchment paper
Trim the ends from the asparagus and toss them with olive oil and a touch of black pepper. Lay two large rectangles of parchment paper and divide the asparagus between the two. Cut the salmon into two even portions, and then drizzle them with the balsamic and add the dill. Place one piece of salmon on each stack of asparagus and add a tiny splash of oil. Roll the parchment up and fold into packages, placing on a baking sheet.
Pre-heat the oven to 375°F. Place the baking sheet in the oven for about 20 minutes. Do not open the parchment packages while they’re cooking. When the timer goes off, check the parchment and if the edges are nice and brown, the fish is most likely done. If the edges aren’t quite browned, leave it in for another 2-3 minutes. Remove from the oven and serve warm.
Check out The Hyperbiotics Cookbook for more gut healthy recipes!
Posted in Recipes
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