2 tsp olive oil, divided
2 6-oz salmon fillets
Sea salt and pepper to taste
Lemon juice to taste
4 cups asparagus
1 cup strawberries, diced
1/4 cup red onion, diced
1 Tbsp jalapeño peppers, deseeded and finely diced
2 Tbsp cilantro leaves, chopped
Lime juice, to taste
Sea salt & pepper, to taste
Preheat oven to 400°F.
In a large bowl, combine salsa ingredients. Mix and set aside.
In a large skillet, heat 1 tsp oil over medium heat. Cook salmon until done throughout. Season with salt, pepper and lemon juice.
On a baking sheet, lay out asparagus and drizzle with 1 tsp oil. Roll asparagus in oil to coat completely. Sprinkle with salt and pepper. Roast in oven about 10 minutes.
Divide into 2 equal servings.
When ready to serve, top each salmon with strawberry salsa and serve with 2 cups asparagus.