Another recipe for you! I love keeping things extra light when the weather starts to warm up in the Spring. Today I am making Orange Poached Salmon with Asparagus using @sizzlefishfit Salmon and @primalkitchenfoods Balsamic. This dish is PERFECT for a Sunday brunch when paired with an egg cup or two.
1 Sizzlefish Salmon Filet
1 Cup Orange Juice
2 Tsp Dill
Salt and Pepper to taste
1 Handful Asparagus
2 Tbsp Primal Kitchen Balsamic
Preheat oven to 425 degrees. Season salmon with the salt, pepper and dill and place into a loaf pan that has been sprayed with ghee. Pour the orange juice around the salmon so that it is immersed about half way in the juice. Cover with foil and place on a roasting pan or cookie sheet.
Cut the ends of the asparagus and place on the same cookie sheet. Season with salt, pepper and the balsamic dressing.
Place in the oven and cook for about 12 minutes or until the salmon and asparagus are tender.
Pair this with a salad topped with @tessemaes Ranch and you have a light and filling meal!