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    salmon asparagus and carrot1

    Salmon with Asparagus, Baby Carrot and Cherry Tomato Salad

    Prep/cooking time: 40 minutes
    Serves: 4

    Total ingredients for dish
    4 salmon fillets
    1 bunch of baby carrots
    1 bunch of asparagus
    1 punnet of cherry tomatoes
    3 crushed garlic cloves
    1 lemon rind zest
    Juice of half a lemon
    1 tsp honey
    1 tsp coconut oil
    1 tsp of crushed ginger
    1 tsp of paprika
    Salt and pepper
    Olive oil


    Method for salmon
    Combine 2 cloves of crushed garlic, salt and pepper, 1/2 tsp paprika, 1 tsp lemon zest, 1 tsp lemon juice and
    Olive oil into a bowl and stir well
    Place the salmon fillets in a dish, cover with the marinate and place in fridge for 30 mins
    Then place in oven and bake for around 10 minutes

    While salmon is marinating in the fridge, prepare asparagus and baby carrots

    Method for asparagus
    Chop tough end of asparagus stalk
    Line a baking tray with baking paper
    Drizzle olive oil and squeeze of lemon juice on baking paper
    Place asparagus into tray and toss around to ensure asparagus is coated in olive oil and lemon juice
    Add salt, pepper and garlic
    Bake for five minutes then turn asparagus
    Bake for a further 5 minutes

    Once salmon has marinated and asparagus is prepared, cook bake both at the same time.

    Method for baby carrots

    Place carrots in a frying pan with 1 tsp of coconut oil for 2 mins. Then add 1 tsp of grated ginger, 1 tsp fish sauce, 1 tbs lemon zest 1 tsp honey and fry for a further five minutes

    Method for cherry tomato salad

    Chop cherry tomatoes into a small bowl
    Add 1 crushed garlic clove, 1 tsp lemon zest, 1 tsp lemon juice and 1 tbs of olive oil
    Mix well

    Serving suggestion
    Line asparagus on plate with baby carrots cross ways on top of asparagus.
    Place salmon fillet on top and scatter tomato salad on top
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    Only $9.95