Mold Detox Friendly Baked Salmon with Asparagus
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 1 lb asparagus, tough ends snapped off
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 lemon, thinly sliced
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large rimmed sheet pan with parchment paper or foil.
- 2
In a small bowl, stir together 2 tbsp of the olive oil, the minced garlic, dried oregano, smoked paprika, salt, and black pepper until combined.
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