Single-Pan Rosemary Lemon Salmon and Asparagus (AIP, Whole 30, Paleo)

With only 5 minutes of prep time, this is your new go-to meal when dinner needs to be made fast and doubles as a perfect dinner party recipe for an effortlessly elegant meal.

The complementary ingredients of zesty lemon and woody rosemary make this quick and easy single pan meal burst with flavor.

Salmon is a superfood high in Omega 3 fatty acids, especially if you get wild-caught salmon.

Baked together with nutrient-packed asparagus, this meal is good to go as it is or pairs great with any other side dish, especially cauliflower rice or mashed sweet potato.

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4 servings

• Less than 30 minutes
• One pot one pan
• 5 ingredients or less

Ingredients list:

4 Salmon filets (wild caught if possible)

1 bunch of asparagus, woody ends trimmed off

2 lemons (organic if possible), one cut in half width wise and the second cut into thin slices width wise

2 tbsp coconut oil

5 sprigs fresh rosemary, leaves chopped

Sea salt to taste

Tips

• Prep Tip: To get more juice out of your lemons, place them on your counter, apply pressure with the heel of your palm and roll them back and forth. This will soften the flesh and make them easier to juice.  Be sure to wash the lemons before cooking, if not organic they should be washed in veggie wash or a solution of vinegar and water to remove any pesticide residue from the skin that will be cooked together with the salmon. 

• Substitution Tip: asparagus can be substituted with broccoli or broccolini