Ancho Chili Salmon, Asparagus smothered in Avocado Tangerine Salsa

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Ancho Chili Salmon, Asparagus smothered in Avocado Tangerine Salsa 

Yield: Feeds 4 People Prep time: 15min Total time: 40min 

INGREDIENTS 

Wild Caught Salmon | 1lbs Organic Asparagus | 1 Bunch Avocado Tangerine Salsa| See Recipe Spices | Chili, Paprika, Mustard Seed, Himalayan Sea Salt, Black Pepper 

DIRECTIONS 

  • Place Large Pot on Stove bring water to boil. Set Oven to 400’F 
  • Cut Salmon into 1 1⁄4 Inch slices. Encrust salmon in chili, paprika, salt, and pepper mix. 
  • Place in backing pan covered in avocado oil. Bake for 11min. 
  • In large pot add asparagus to boiling water. Cook for 7-9min. Once done cooking transfer to bowl. Toss asparagus with mustard seed and black pepper. 
  • Once fish and asparagus is done plate both entrees. Smoother in avocado tangerine salsa (look for recipe). 
  • Enojy! 
Special Diet Information Gluten Free, Paleo, Dairy Free

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