Wild Salmon and Asparagus

This is not really a recipe, but more of an assemblage of ingredients, which is more my style. (Trader Joe's and Aldi’s often have a great price on frozen wild sockeye salmon and sometimes Whole Foods does - watch for sales).  In the US, Sockeye wild salmon is the best we can get but I know this will vary in other countries, get the best you can find.

Ingredients

- A piece of salmon (generally between a quarter and a third is a good amount per serving) 

- Lemon Juice

- (optional, fresh herbs to cook)

- ghee or olive oil

- Garlic or leek

- Asparagus (cut the woody ends)

- Pink Salt

How to: 

Heat the oven to 400 degrees F.

In a baking dish, place your piece of salmon, squeeze the juice of half a lemon. Optional - sprinkle some finely chopped fresh herbs for extra flavour.

Bake for about 15-20 minutes - this varies based on your oven, and how you like your fish, so observe and don't let it over cook.

When the salmon is cooking - on the stove stop in a saute pan, add a little ghee or olive oil and throw in either some chopped leek or garlic and stir for a few minutes, then add your asparagus (cut to the size you like, you can also leave them whole) and season with good salt. Add a little lemon juice at the end of the cook. Fresh spring asparagus won't take long to cook at all, so don't overdo it.  Thinner stalks take less time than the fuller ones.

Serve side by side, say mmmm, say thank you, smile, chew, breathe .... aaah!