- (4) 6-ounce wild salmon filets (I get my wild salmon from ButcherBox, which I highly recommend!)
- 1 pound asparagus, ends trimmed off
- 1 tablespoon olive oil
- 1 teaspoon salt + pepper
Coconut Tahini Sauce
- Pat the salmon filets dry with a paper towel. Season with salt + pepper.
- Line a rimmed baking sheet with parchment paper for easy cleanup. Place the salmon filets + asparagus on the rimmed baking sheet. Drizzle the salmon and asparagus with olive oil, salt and pepper.
- Place the rimmed baking sheet in a COLD oven. Close the door. Set your oven to 350ºF, then set your timer to 25 minutes.
- In a small bowl, combine the tahini, coconut milk, lemon juice, lemon zest + salt. Stir to combine.
- To serve, top each salmon with 2 tablespoons of the coconut tahini sauce. Serve warm. I love it with some cauliflower rice.
- Leftovers will keep in an airtight container for at least 5 days.
Substitutions for salmon: any other cut of seafood would work! Mahi mahi, halibut, ono, cod, etc.
Substitutions for tahini: you could use any other nut butter!
Substitutions for lemon: orange, lime, grapefruit
Substitutions for asparagus: any other vegetable would work, could even use frozen vegetables! If frozen vegetables, I would put on their own baking sheet so the moisture won’t seep in to the salmon.