Oven baked salmon
with asparagus and cucumber fettuccine salsa
Paleo, gluten free, wheat free, grain free, dairy free
What you'll need | How to make it Place salmon fillets on a lined baking try. Bake for 10-15 minutes before swapping oven to grill, to crisper the skin. Place asparagus in a vegetable steamer and cook until the spears have softened but still having crunch. Quarter tomatoes, peel cucumber with a vegetable peeler, creating fettuccine cucumber. Combine cherry tomatoes, lime juice, coriander leaves and cucumber fettuccine in a bowl. Top salmon with salsa and asparagus before serving. |