Wild Baked Salmon With Asparagus & Fennel

Baked salmon recipe & content provided by Ryan Carter

This baked salmon recipe is simple to prepare and involves little prep work. The marinade’s coconut aminos have a umami flavor, similar to soy sauce, that suits fish very well. Kelp, another upgraded addition, provides more sea flavor and micronutrients such as iodine.

Wild salmon is by far a superior source compared to farmed salmon. Wild salmon contains brain-boosting essential fatty acids, an optimal omega-3 to -6 ratio, and a unique antioxidant and anti-inflammatory called astaxanthin. The ingredients truly speak for themselves in this dish, which is often the case when cooking honest food.

This baked salmon dish is great to share while entertaining friends or family. The vegetables are cooked underneath and soak up the juices, which also means fewer pans for you to clean.

Wild Baked Salmon With Asparagus & Fennel

Start to Finish: 40 minutes

Ingredients:

• 21 oz wild salmon (keta / king / sockeye)
• 2 cups asparagus
• 1/2 cup fennel, thinly sliced
• 2 medium avocados
• 1 tablespoon coconut aminos
• 1 tablespoon dried kelp
• 1 teaspoon Himalayan pink salt
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• Fennel fronds
• Chili flakes (optional)

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Instructions:

1. Add salmon to large bowl, then add marinade ingredients. Coconut aminos, dried kelp, salt and lemon juice. Mix well and allow to infuse for 20 minutes.
2. Preheat oven to 350 degrees Fahrenheit.
3. Steam the asparagus and allow to cool.
4. Add the sliced fennel to a heat-proof oven pan and then add the salmon on top
5. Place oven tray in center of oven and cook for around 10 minutes until cooked through.
6. Halve and slice the avocados and place on the plate or serving board and then transfer the salmon with fennel.
7. Drizzle with extra virgin olive oil and garnish with fennel fronds, chili flakes and Himalayan pink salt to taste.

Serves: 4

Nutritional Information (Per Serving):

• Calories: 538kcal
• Protein: 46g
• Carbs: 10g
• Fiber: 6.2g
• Net Carbs: 3.8g
• Fat: 33g
• Sodium: 861mg