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Healthy Wild Salmon and sides Recipe

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Healthy Wild Salmon and sides image
AJ Lowe and Family, Graduation Lunch

 

This recipe for Healthy Wild Salmon and sides, by , is from Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
AJ Lowe
Added: Saturday, August 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 small sweet potatoes
1 small yellow onion
2 tbsp extra virgin olive oil
pinch sea salt
1 clove garlic, pressed
2 tsp dry mustard
1 tbsp freshly squeezed lemon juice
1 tbsp chopped fresh rosemary
1/2 lb fresh asparagus, trimmed
grated zest of 1 lemon
8 ounces wild salmon fillets cut into two 4 oz portions

Directions:
Directions:
preheat oven 425. Cut a piece of parchment paper to fit a shallow baking pan.
Wash the sweet potatoes. Slice the potatoes and onion 1/4 inch thick. Put potato and onion slices on the baking pan in a single layer. Drizzle with the olive oil and sprinkle with the salt. Bake for 15 mins.
Meanwhile, mix the garlic, mustard, lemon juice and rosemary to make a paste and set aside.
Remove the potatoes and onion slices from the oven (keep in the baking pan). Place the asparagus on the paper around the potatoes and onions. Sprinkle the lemon zest on the asparagus.
Lay the salmon on top of the asparagus and onions. Spread the paste on top of the salmon.
Return the pan to the oven and roast for 12 mins. Salmon is done when the flesh flakes with gentle pressure.

Personal Notes:
Personal Notes:
Parchment paper is a special nonstick paper that will not burn. Simply throw it away after use. Do not substitute was paper. Use only natural parchment paper.
Per serving: calories 390, carbohydrates 22g, fiber 5g, protein 29g, fat 21g, cholesterol 50mg, sodium 77mg, calcium 120mg
AJ found this recipe in Ultra Metabolism, by Mark Hyman MD

 

 

 

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