Salmon, Asparagus, And Fresh Salad

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Salmon and asparagus in a pan



  • 1 serving salmon (deboned)

  • 2 tsp extra-virgin olive oil

  • Coarse salt from a natural source (Himalayan/sea salt)

  • 4-6 asparagus stalks, washed and trimmed



  1. Preheat oven to 400°F (200°C).  Line a baking pan with parchment paper.

  2. Wash the salmon carefully. Dry with a paper towel and place on the baking pan.

  3. Drizzle 1 tsp oil and a pinch of salt over the salmon. Massage it on both sides and set it down with the skin facing down.

  4. Add the asparagus to the pan, drizzle 1 tsp oil and a pinch of salt over it. Mix with your hands to make sure the asparagus is coated evenly.

  5. Bake for 10 minutes.
    If after 10 minutes the salmon needs additional time, remove the asparagus onto a plate and bake the salmon for an additional 5 minutes.



Salanova lettuce salad with almonds and cranberries

This salad only looks kinda fancy. In fact, it's very quick and easy to prepare.

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  • 1 head of Salanova lettuce (or any other preferred lettuce)

  • Half handful of dried cranberries

  • Half handful almonds

  • 2 tsp extra-virgin olive oil

  • Pinch of coarse natural salt (Himalayan/sea salt)



  1. Roughly chop the lettuce and add to a bowl.

  2. Chop the cranberries and almonds and add to the lettuce.

  3. Season with oil and salt and mix well.

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