Strongly antiinflammatory and cardioprotective: Contains ~3g of omega-3 fatty acids and ~40mg of phytosterols, from the extra virgin olive oil and the salmon. Great option for a quick and easy lunch or dinner. Low carb choice loaded with vitamins and minerals. Pairing with wild rice will give you a well balanced dish loaded with vitamins, minerals, omega-3 fatty acids, good carbs and fiber.
Season well with salt and pepper both sides of the salmon pieces.
Tip: Freshly ground pepper makes a real difference in taste.
In a medium baking dish, place salmon filets with skin side down, top with two dill springs per filet and drizzle with lemon juice.
Add lemon wedges creating a circle around the salmon and add the asparagus and tomatoes.
Drizzle with 5 Olive oil.
Bake with lid off for about 15 minutes or until the salmon is cooked through.
Tip: If you prefer your salmon cooked “rare”, bake for ~10 minutes.
Optional: Meanwhile you can prepare some wild rice to accompany your dish. Cook rice according to the instructions on the package. Drizzle with some 5 Olive oil in the end for an extra punch of flavor.