Crunchy almond, asparagus and salmon
Asparagus is a rich source of glutathione, a potent detoxifying compound that enhances the livers ability to rid the body of toxins. It helps to neutralize harmful free radicals and protects us against chronic disease and cancer.
Ingredients
2 x 200g pieces of salmon, skin on
1 tbsp parsley, finely chopped
Himalayan salt or sea salt
Ground black pepper
2 tbsp melted coconut oil
12 asparagus spears
2 tablespoons flaked almonds
1/2 teaspoon garlic, minced
1/4 teaspoon chilli flakes
Wedges of lemon
Method
Pre-heat oven to 200 C.
Drizzle 1/2 tablespoon of the oil over the fish, add the parsley and a grind of salt and pepper.
Massage the oil and parsley over the fish and place skin side down on the baking tray.
Cook for 15-20 minutes (size dependent).
Heat coconut oil in frying pan over medium-high heat.
Toss in the asparagus stalks and let them sizzle for 30-40 seconds until charring and going brown.
Add in the garlic and chilli flakes and toss the asparagus through the mixture.
Continue to cook for a further 1 minute until the asparagus is slightly tender.
Toss the flaked almonds through the asparagus and cook for another 30 seconds to brown the almonds slightly.
Remove the asparagus and almonds from the pan and divide between two plates.
Place salmon on top of the asparagus mix.
Finish off by drizzling the fish with the remaining coconut oil, a squeeze of lemon juice and a sprinkle of salt and pepper.
Serves: 2
