Grilled Salmon with Cream of Asparagus – Week #4 in our low carb recipe series

Grilled Salmon with Cream of Asparagus

We all love salmon, but here’s a unique way to serve it!

This is a nice recipe that comes from Dr. Hyman. He is an avid promoter of salmon as a recommended food for brain health. It’s a perfectly ketogenic recipe. Why not serve it with cauliflower rice?

Prep time: 5 mins

Cook time: 15 mins

Portion: 1-2 servings

Ingredients:

• 1 portion of wild-caught salmon (6 oz)
• ½ tablespoon Himalayan salt
• 2 cups of asparagus cut into pieces
• ½ tablespoon olive or avocado oil
• ½ cup plain unsweetened almond milk
• ¼ cup water
• 1 tablespoon minced garlic
• ½ tablespoon black pepper
• ¼ cup sliced scallions
• A pinch of turmeric
• ¼ tablespoon cumin powder
• Juice from ½ lime
• 1 tablespoon raw sunflower seeds
• A handful of broccoli sprouts

Steps:

1. Preheat the oven to 350°F.
2. Sprinkle and gently rub salt over salmon.
3. Place the salmon in the oven for 15-20 mins.
4. While the salmon is cooking, use a large skillet to sauté the asparagus with avocado oil, black pepper, and salt to taste. Cook for 5 minutes.
5. Using a blender, mix the asparagus, almond milk, water, garlic, salt, and black pepper to taste.
6. Add more water if necessary for a more liquified consistency.
7. Add it to a medium pot and simmer on low for 5 minutes. Add the scallions and stir occasionally with a wooden spoon.
8. When the asparagus cream is ready, serve and top with broccoli sprouts and sunflower seeds.
9. Take the salmon out of the oven after 15-20 minutes and serve together with the asparagus
10. cream.
11. Serve and enjoy!

.