Contributed by Mary T. Newport, MD
Yield: 2-3 servings
Preheat oven to 350°F. Place aluminum foil on a large cookie sheet or spray the cookie sheet with olive oil spray. On one side of the cookie sheet, place a salmon fillet, skin side down, and on the other, evenly distribute the asparagus spears. Melt about 2 to 3 tablespoons of coconut oil (or more for a very large fillet) and paint the oil onto the salmon and asparagus using a pastry brush. Sprinkle seasoning over fish and asparagus. Bake for 20 minutes. The salmon should be very moist and should separate easily with a fork.
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