Baked Salmon with Steamed Asparagus (Fish)

Baked Salmon with Steamed Asparagus (Fish) professional food photography and stylingAyurvedic Gut-Healing Recipes with Nutritional Informationayurvedic recipesHong Kong The Power of Ayurvedic Medicine for Holistic Healing, Hong Kong Ayurvedic Approach to Menstruation, Hong Kong Hormonal Balance in Ayurveda, Hong Kong Principles of Ayurveda, Hong Kong Benefits of Ayurveda, Hong Kong What is Ayurveda?, Hong Kong Ayurvedic Self-Care Practices for Women, Hong Kong Ayurvedic Treatment for PCOS, Hong Kong Natural Remedies for Menopause, Hong Kong Ayurvedic Approach to Endometriosis, Hong Kong Uterine Fibroids: Ayurvedic Perspectives, Hong Kong Ayurvedic Diet for Women's Health, Ayurvedic Beauty Rituals for Women, Stress Management in Ayurveda, Ayurvedic Yoga for Women's Health, Ayurvedic Herbs for Women's Health, Ayurvedic Supplements for Women's Health
Written By Lakshmi Harilela

Serving Size: 1 salmon fillet + ½ bunch asparagus. Serves: 2*
Estimated Nutritional Value Per Serving:

  • Calories: ~420 kcal

  • Fat: 28g (Saturated: 9g, Omega-3: ~2g)

  • Carbohydrates: 8g (Fiber: 4g, Sugars: 4g)

  • Protein: 35g

  • Notable: Exceptionally high in Omega-3 fatty acids (EPA/DHA) and Vitamin B12. Asparagus is a prebiotic that feeds good gut bacteria.*Omega-3s from salmon are anti-inflammatory and the oily quality pacifies Vata's dryness.*

  • Ingredients: 2 salmon fillets, 2 tbsp ghee (melted), 1 tbsp fresh dill (chopped), 1 tsp lemon juice, 1/2 tsp fennel powder, 1 bunch asparagus, Salt to taste.

  • Method: Preheat oven to 375°F (190°C). Place salmon on a baking sheet. Mix melted ghee with dill, lemon juice, and fennel powder. Brush over salmon. Bake for 12-15 mins. Meanwhile, steam asparagus until tender-crisp. Serve salmon alongside asparagus.

Lakshmi Harilela
I was cooking since I was 12 years old, alongside my late Father, Mohan Harilela. My family ran restaurants, so I was always sneaking into the kitchens and eating everything I could get my hands on. Since a very young age, I have always had a passion for food, as I was constantly surrounded by it. So I decided to go to Hotel Management School Les Roches in Switzerland for some formal education.
http://www.lovetruefood.com
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