clean eating | lemon pepper salmon

When you're on Paleo or Whole 30 or Keto or AIP or really anything that's remotely restrictive, you are often bored with food or hungry.  I know. I've been there.  I'm still often there.  Due to my limited will power, I still often have cookies but I do try.  Mr. Hedin has epic will power and he doesn't eat dairy, wheat, refined sugar, or chocolate.  I couldn't live.  

But when we do dinner, I follow the rules.  No cheese, no breads, no sugary desserts.  When I hosted Easter, we had to do all of those rules + no eggs.  Which means salmon.  Also, my kids are really good 'pink fish' eaters.  So it's a win all the way around.

There's a thing with salmon.  Buy wild salmon that's responsibly harvested.  Please.  Atlantic farm salmon does not taste like salmon.  In many cases it's irresponsibly farmed and poses a threat to wild fish populations.  Please buy wild.  Purchase at a responsible vendor.  

LEMON PEPPER SALMON

serves 4

STEP 1

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil and place cleaned salmon on top.  

STEP 2

Spread asparagus around the salmon on the baking sheet.  Drizzle everything with olive oil and season with salt & pepper.  Top the salmon with lemon slices.

STEP 3

Place in a preheated oven and bake 10-15 minutes until the salmon is cooked through.  Test it by placing a fork in the middle and separating it slightly.  

STEP 4

Serve on a platter while still warm.

2 pounds wild salmon

1 lemon, sliced

2 tablespoons olive oil

salt & pepper

1 large bunch asparagus

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