30-Minute Spring Salmon Bowls with Asparagus and Peas

Name: 30-Minute Spring Salmon Bowls with Asparagus and Peas
Ingredients: 1 lb salmon fillet; 1 tbsp avocado oil; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp ground paprika; ¼ tsp sea salt, to taste; 2 tbsp butter, ghee, or avocado oil; ⅓ cup yellow onion, finely chopped; 4 cloves garlic, minced; 1 bunch asparagus, trimmed and chopped; 1 cup green peas, I use frozen; 4 radishes, optional

Home / Recipes / 30-Minute Spring Salmon Bowls with Asparagus and Peas

Found on: theroastedroot.net

CategoryMain Dish

Yields1 Serving

Crispy Salmon:

1 lb salmon fillet

1 tbsp avocado oil

½ tsp garlic powder

½ tsp onion powder

½ tsp ground paprika

¼ tsp sea salt, to taste

Spring Vegetable Medley:

2 tbsp butter, ghee, or avocado oil

⅓ cup yellow onion, finely chopped

4 cloves garlic, minced

1 bunch asparagus, trimmed and chopped

1 cup green peas, I use frozen

4 radishes, optional

Spray cooking oil in the bottom of a casserole dish and place the salmon fillet in the dish. Drizzle with avocado oil and use your hands to spread it over the flesh. Sprinkle salmon with garlic powder, onion powder, paprika, and sea salt.

Place your oven on the high broil setting and place the salmon on the second shelf from the top. Broil for 12 to 15 minutes, until the salmon is crispy on the top and cooked through. Note: For thicker salmon, broil for 12 minutes then turn off the oven and allow it to continue to cook in the hot oven for another 5 to 10 minutes, until cooked through.

While the salmon is cooking, prepare the vegetables. Add the butter (or oil) to a skillet and heat to medium-high. Add the onion and sauté, stirring frequently, until the onion softens and turns translucent. Add the garlic, asparagus, and peas and stir well. Cover the skillet and cook for 5 to 10 minutes, stirring occasionally, until asparagus has softened but is still al dente.

Serve salmon with spring vegetable medley in a big bowl and enjoy!

Ingredients