Paleo Salmon with Dill Sauce and Roasted Asparagus

Ingredients

• 4 6oz Salmon Fillets
• 1 lb Asparagus
• 2 tbsp Olive Oil
• 0.5 cup Coconut Cream
• 2 tbsp Fresh Dill
• 1 tbsp Lemon Juice
• 0.5 tsp Garlic Powder
• 0.5 tsp Salt
• 0.25 tsp Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Wash the 1 lb of asparagus and trim off the tough woody ends. In a medium bowl, toss the asparagus with 1 tablespoon of olive oil, the 0.5 teaspoon of salt, and the 0.25 teaspoon of pepper until each piece is evenly coated.
3. 3Spread the coated asparagus in a single layer on one side of a baking sheet. Place the 4 6oz salmon fillets on the other side of the same baking sheet, ensuring they do not touch the asparagus.
4. 4Bake for 12 to 15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C); the asparagus is tender when easily pierced with a fork.
5. 5While the salmon and asparagus are baking, prepare the dill sauce. In a small bowl, combine the 0.5 cup of coconut cream, 2 tablespoons of fresh dill, 1 tablespoon of lemon juice, and 0.5 teaspoon of garlic powder; stir everything together until it is well combined.
6. 6Carefully remove the baking sheet from the oven. Serve the baked salmon fillets immediately with the prepared dill sauce spooned over the top and the roasted asparagus on the side.

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