Salmon is a delicious gift from the sea and rivers that is full of healthy fats and proteins - many of which are especially beneficial for heart health.
We unfortunately live in a time where we have to be really careful about where we get our salmon. To read about how to source the best salmon see this interview with my friend and Alaskan fisherwoman Emily Lints.
For two weeks only, until June 15, 2017, Emily and her family are offering my readers a $25 discount on her salmon shares. You can read all about their salmon here. Be sure to use the coupon code “ROSALEE2017” when checking out to get your discount.
We eat salmon several times a week and I especially love that salmon is both nutrient dense and so EASY to make. This recipe is a simple one pot meal that is full of delicious flavors and many heart healthy spices. If asparagus isn’t in season you can easily substitute other veggies like broccoli or green beans.
In a medium-size bowl, mix 4 tablespoons of the olive oil, the ginger, shallot, chives, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, chili powder, coriander, cumin powder, fennel powder, turmeric powder, and thyme.
Add the salmon and drizzle the lemon juice over it. Then mix everything together so the salmon is well coated with the olive oil mixture, taking care not to break up the salmon pieces. Cover the bowl and store in the fridge for about 4 hours.
Remove the salmon from the fridge. In a large skillet, heat up the remaining 4 tablespoons of olive oil on medium-high heat. Add the cumin seeds and mustard seeds. When they start to sizzle, add the asparagus and remaining salt and pepper.
Stir, cover, and cook for 10 minutes.
Stir and add the salmon pieces on top of the asparagus. After 5 minutes, stir the salmon into the asparagus, cover, and cook for an additional 5 minutes until everything is cooked through but the asparagus is still crisp.