Spring Time Salmon & Asparagus

Spring is here! This time of year calls for fresh seafood and greens.

This week salmon is on the menu. When I'm looking to change up my protein intake, I incorporate salmon to switch it up. Salmon is not only delicious but helps decrease inflammation and keeps your heart healthy (thank you omega-3 fatty acids)!

The salmon I got at the butcher was caught in the wild and put on ice before I took it home. I prepped it with pink Himalayan salt, pepper, herb de provence oil and onions.

There are so  many different ways to prepare salmon but I find broiling the easiest and fastest way to get lunch or dinner on the table. 

I paired this salmon with asparagus for a quick and delicious meal!


  • 1 lb of fresh salmon
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of pink Himalayan salt
  • 1/2 teaspoon of herbs de provence 
  • 1 onion
  • Your choice of oil


  • 1 lb of asparagus
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of pink Himalayan salt
  • 2 garlic cloves
  • 1 teaspoon of herbs de provence oil or your choice of oil

After turning your oven on to broil, place your rinsed salmon on aluminum foil. Sprinkle black pepper, pink himalayan salt, and herbs de provence all over the salmon. Cut up as much or little onion as you'd like and place it on top. Drizzle your favorite high heat safe oil (more on that soon!) on the fish and close up the aluminum foil. Place it in the oven on a tray, set a timer for 6 to 7 minutes, and you're done!

Grab your asparagus and drizzle it with your favorite oil, black pepper, and pink himalayan salt. Crush garlic, place it all on a baking tray, and broil for 5 minutes.

Serve hot and enjoy!