A simple pan of roasted asparagus and wild-caught salmon makes for a nourishing (and easy!) weeknight dinner. Serve with your favorite salad.

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are, get them tested soon!

INGREDIENTS:

1 pound thin asparagus, ends trimmed
1 pound wild-caught salmon
2 tablespoons coconut oil, melted
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
Sea salt and black pepper, to taste
Lemon wedges, for serving

DIRECTIONS:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Place the asparagus on the baking sheet and toss it with 1 tablespoon oil. Sprinkle with salt and pepper to taste.

Add the salmon to the baking sheet, rearranging the asparagus to fit around it. Combine the remaining 1 tablespoon oil with the lemon juice and zest. Drizzle over the salmon. Season to taste with salt and pepper.

Bake for 10-15 minutes until the asparagus is tender and the salmon is cooked through. If the salmon finishes cooking before the asparagus is tender, remove the fish from the pan and keep warm on a covered plate. Continue cooking the asparagus until tender. Serve the salmon and asparagus with lemon wedges.