Salmon, Asparagus, And Fresh Salad
Salmon and asparagus in a pan
INGREDIENTS
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1 serving salmon (deboned)
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2 tsp extra-virgin olive oil
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Coarse salt from a natural source (Himalayan/sea salt)
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4-6 asparagus stalks, washed and trimmed
INSTRUCTIONS
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Preheat oven to 400°F (200°C). Line a baking pan with parchment paper.
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Wash the salmon carefully. Dry with a paper towel and place on the baking pan.
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Drizzle 1 tsp oil and a pinch of salt over the salmon. Massage it on both sides and set it down with the skin facing down.
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Add the asparagus to the pan, drizzle 1 tsp oil and a pinch of salt over it. Mix with your hands to make sure the asparagus is coated evenly.
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Bake for 10 minutes.
If after 10 minutes the salmon needs additional time, remove the asparagus onto a plate and bake the salmon for an additional 5 minutes.
Salanova lettuce salad with almonds and cranberries
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This salad only looks kinda fancy. In fact, it's very quick and easy to prepare.
INGREDIENTS
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1 head of Salanova lettuce (or any other preferred lettuce)
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Half handful of dried cranberries
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Half handful almonds
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2 tsp extra-virgin olive oil
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Pinch of coarse natural salt (Himalayan/sea salt)
INSTRUCTIONS
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Roughly chop the lettuce and add to a bowl.
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Chop the cranberries and almonds and add to the lettuce.
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Season with oil and salt and mix well.​
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