Lemon-Ginger Salmon and Asparagus

Serves 4

The lemon-ginger lemon dressing that gets tossed with the asparagus and spooned over the salmon before roasting would be delicious on steamed green beans or fresh salad greens as well.

Prep: 15 minutes

Roast: 20 minutes

Total: 35 minutes

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon coconut aminos
• 2 teaspoons rice vinegar
• 2 teaspoons minced fresh ginger
• 1 clove garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 pound asparagus, trimmed
• 4 skin-on salmon fillets (6 ounces each)
• 4 thin slices lemon
• Sliced green onions
• Lemon wedges (optional)

Preheat the oven to 425°F. Line a large rimmed baking pan with parchment paper.

In a small bowl, stir together the olive oil, lemon juice, coconut aminos, rice vinegar, ginger, garlic, salt, and pepper.

In a large bowl, toss the asparagus with half of the dressing. Arrange the asparagus in a single layer on the pan and roast for 5 minutes.

Place the salmon fillets, skin side down, on top of the asparagus. Top each fillet with a lemon slice. Spoon the remaining dressing over the salmon and lemon.

Roast the asparagus and salmon for 15 minutes, until the asparagus is just tender browned and the salmon just barely starts to flake when pulled apart with a fork. Serve with green onions and lemon wedges, if desired.