Yield: 2 servings

 2 wild-caught salmon fillets

1 lb fresh asparagus, washed

2 Roma tomatoes

1 avocado, sliced

1 head butter lettuce, divided in half

½ lemon, sliced in two

1 to 2 cloves of fresh garlic, finely chopped

1 Tbsp fresh or dried thyme leaves

Sprinkle of oregano

Himalayan salt, to taste

Black pepper, to taste

Extra virgin olive oil, drizzled

Preheat the oven to 400° F.

Place salmon in a baking dish and squeeze an even amount of lemon juice on each fillet. Season filets evenly with chopped garlic and thyme leaves. Add Himalayan salt and black pepper to taste. Drizzle with olive oil.

Bake salmon in the oven for 25 minutes.

Place asparagus on a baking sheet and drizzle about a tablespoon of olive oil on top. Add Himalayan sea salt and black pepper to taste. Roast the asparagus in the oven for 15 minutes.

Serve salmon on a bed of butter lettuce with chopped Roma tomatoes, avocado and roasted asparagus on the side.

Recipe courtesy of Dr. Kristen Willeumier.

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