Time: 20 minutes
1 lb sockeye salmon
1 lb asparagus, trimmed
1 lb cherry tomatoes
1 small lemon, sliced in 1/4 inch rings
3/4 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/4 cup avocado mayo (homemade or paleo- I like Primal Kitchen's!)
1 tsp dill
1 Tbsp lemon juice
1/2 tsp golden balsamic vinegar (if you don't have this ingredient you can omit and it will still taste okay. The golden balsamic just gives it an extra zing and hint of sweetness!)
1.) Preheat oven to 400° and line a baking sheet with parchment paper.
2.) Prepare lemon dill sauce by whisking all ingredients in small bowl.
3.) Place sockeye in middle of baking sheet and generously brush with sauce, reserve the rest to serve with meal.
4.) Arrange asparagus and cherry tomatoes around salmon and sprinkle with sea salt, pepper and garlic powder.
5.) Bake for about 15 minutes. Tomatoes should be bursting, asparagus should be tender and salmon will flake.
6.) Enjoy and top each salmon piece with a spoonful of the lemon dill sauce!