Lemon Ginger Salmon & Asparagus

Ingredients:

2 tbs olive oil

1 tsp lemon juice

1 tbs coconut aminos (or tamari or soy sauce)

2 tsp rice vinegar

2 tsp minced fresh ginger

1 clove garlic, minced

1/4 tsp salt

14 tsp pepper

1 pound asparagus, trimmed

4 skin-on wild caught salmon filets (6 oz each)

4 slices of lemon

Sliced green onions

Lemon wedges

Directions:

Preheat oven to 425 F. Line a large, rimmed sheet pan with parchment paper.

In a small bowl, stir together olive oil, lemon juice, coconut aminos, rice vinegar, ginger, salt, and pepper.

In a large bowl, toss the asparagus with half of the dressing. Arrange asparagus in a single layer on the pan and roast for 5 minutes.

Place salmon fillets, skin side down, on top of the partially cooked asparagus. Top each fillet with a lemon slice. Spoon remaining dressing over the salmon.

Roast for 15 minutes, until asparagus is just tender and the salmon just barely starts to flake when pulled apart with a for. Serve with green onions and lemon wedges.