NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Plantain slices

1.5 cup Asparagus spears

1 tsp Avocado oil

2 tbsp Plain kefir

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Dried oregano

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the plantain slices and asparagus spears with half of the avocado oil, garlic powder, and onion powder.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 18 minutes until the plantains are golden and tender.

• 4

  Pat the salmon fillet dry and season both sides with the remaining garlic powder, onion powder, smoked paprika, and dried oregano.

• 5

  Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.

• 6

  Place the salmon skin-side down in the hot skillet and sear for 5 minutes until the skin is crispy, then flip and cook for another 3 minutes.

• 7

  In a small bowl, whisk together the plain kefir, lemon juice, and chopped fresh parsley to create a zesty dressing.

• 8

  Plate the crispy salmon alongside the roasted plantains and asparagus, then finish by drizzling the kefir herb sauce over the fish.