Recipe Alert: Salmon that packs a punch

We love this dinner because it packs a punch with its fresh taste and health benefits. Bonus points because it looks restaurant worthy! Salmon, asparagus, and jicama are the key ingredients in this dish and are a great source of protein, fiber, and vitamins. Salmon is rich in Omega-3 Fatty Acids, it’s a great source of protein, and it is high in B Vitamins. Asparagus contains vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fiber. It contains soluble and insoluble fiber, making it a good choice if you’re trying to lose weight.  Jicama is low in calories but high in a few vital nutrients. It provides one-quarter of the suggested daily intake of fiber per serving and 44% of the daily value per serving of vitamin C.


  • 4 pieces of 6-8 oz salmon (with skin)
  • 1 lemon
  • 2 bunches of asparagus
  • 1 avocado
  • 1 jicama
  • 1 mango
  • 1 bunch cilantro
  • garlic clove
  • lemon juice
  • rice vinegar
  • coconut aminos
  • dijon mustard
  • balsamic vinegar
  • avocado oil
  • olive oil
  • salt



  • Pre-heat oven to 400 degrees
  • Begin by rubbing the salmon with 2 tablespoon avocado oil and season both sides with salt fresh cracked pepper
  • Bake the salmon for 12 – 15 minutes


  • Dice mango, jicama, and avocado
  • Chop cilantro finely
  • Mix 2 tablespoon rice vinegar, 1 tablespoon coconut amino, juice from 1 lemon, salt,  and freshly cracked pepper
  • Combine all ingredients and mix well


  • Place asparagus on greased baking sheet
  • season asparagus with salt, freshly cracked pepper
  • Mix 4 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 garlic clove minced, and 3 tablespoon olive oil pour over asparagus
  • Bake in 400 degree oven for 15 – 18 minutes

To clean living,

Jessica, Rachel, & Ariella

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