Today I want to share a new salmon recipe that’s perfect for this time of year when asparagus is in season! This is also a great option for Friday night if you’re craving fish, but want a heart-healthy option instead of beer-battered fish fry. It’s a very simple recipe, super quick, but loaded with flavor! If you want to work ahead and get even more flavor, you could try marinating the salmon with the lemon and garlic beforehand.
1 bunch fresh asparagus
1 clove garlic
Salt and pepper
2 large wild caught salmon fillets (or four small ones)
2 cloves garlic
1 small lemon
Salt and pepper
Preheat oven to 400°F. Slice asparagus into 4 inch spears and arrange on a baking sheet. Mince one clove of garlic and sprinkle on the asparagus. Toss with olive oil, salt, and pepper. Roast for about 30-40 minutes, rotating the pieces every 15 minutes. Cooking time varies based on the size of asparagus.
While the asparagus is roasting, prepare the salmon. Line a baking sheet with aluminum foil (if not non-stick) and lightly grease with olive oil. Mince two cloves of garlic and zest the lemon. Place salmon fillets in the pan skin down. Sprinkle with garlic and lemon zest. Then squeeze the lemon juice on the salmon and add salt and freshly cracked pepper to taste. Bake for 15-20 minutes. The fillets should be opaque and flaky when done. Enjoy!
Lately my life has been pretty crazy, so I find myself eating on the go all the time. However, I won’t take my busy lifestyle as an excuse to eat junk. As a result, I’ve altered a no-bake energy bite recipe from another blog to fit my personal taste. Don’t worry if you’re not exactly a culinary expert, as assembling these scrumptious snacks is extremely easy!
Start by mixing all of the ingredients in a medium sized bowl with a spatula or spoon. When everything is well combined, let the mixture chill in the refrigerator for 30 minutes to make the assembly easier.
Once the mixture is chilled, take a small handful and begin shaping it into a ball.(Don’t be afraid to get a little sticky!)
Keep rolling until the “batter” is gone–there will probably be about 20-25. The bites can be stored in the refrigerator or freezer. I prefer having them frozen, but they will be just fine in the fridge if you want them softer.
1/2 cup rolled oats
1/3 cup unsweetened shredded coconut
1/4 cup ground flax seed
1 Tbs. chia seeds
1/4 cup plus 2 Tbs. natural peanut butter
1 1/2 tbsp. raw honey
2 tbsp. pure maple syrup
1/2 tsp. pure vanilla extract
1/4 cup mini dark chocolate chips
2 tbsp. raisins or other dried fruit
Mix all the ingredients thoroughly in a bowl.
Let the mixture chill in the refrigerator for about 30 minutes to make rolling them a little easier.
Once they are chilled, roll them into balls about an inch in diameter.
Store them in the refrigerator or the freezer depending on if you want them soft and chewy or more firm.