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Lemony Salmon & Asparagus

Quick and easy dinner/lunch dish with wild caught salmon, organic asparagus and organic lemons.

Recipe serves 4


  • Stainless Steel frying pan & lid

  • Stainless Steel medium sized saucepan (approx 2 quarts works best)

  • Stainless Steel vegetable steamer

  • Stainless Steel kitchen cutting knife

  • Glass or stone cutting board

  • Small stainless steel or glass mixing bowl for oil and herbs


4 (6 oz) - Skin "on" or "off" Wild Alaskan Salmon fillets

2 bunches of organic asparagus

Avocado spray for non-stick cooking

2 organic lemons

2 cloves of garlic

Herbed seasoning of your choice

dash of Celtic Sea Salt or Pink Himalayan Salt

dash of Cayenne Pepper

4 tablespoons of grassfed butter

Filtered, distilled or spring water for steaming vegetables


Make sure that your salmon steaks are "fresh" or "pre-thawed"

  1. Fill small mixing bowl with the 4 Tbsp of grassfed butter, squeeze all the juice from "ONE" of the organic lemons into this bowl as well. Mince both cloves of garlic and add those to the bowl. Finally add all of the other salts, peppers and spices to the bowl. Using a spoon mix the buttered seasoning mix together in the bowl and set aside.

  2. Using your glass or stone cutting board and kitchen knife, cut the salmon into 4 equal pieces. If your salmon is already sliced, you can move on to the next step.

  3. Spray your frying pan over the sink with enough avocado oil to lightly cover the surface of your frying pan.

  4. Place the pan on the cooktop and turn it on low to medium heat.

  5. Place the 4 salmon slices onto the pre-heated pan. (If you have skin-on fillets...these become more of a "bother" so you'll need to first steam the salmon with the lid on for about 20 minutes first before you can take off of the skin to apply to the rub).

  6. Once the salmon slices are in the pan and "de-skinned" you'll want to spread the "buttered herb" mixture on top of each salmon piece.

  7. Cover the pan with your lid

  8. Set your timer for approximately 20-25 minutes and let it cook on low to med heat.

  9. While you are waiting on the salmon to cook, fill your saucepan about one inch with your filtered, distilled or spring water. Place the stainless steel steamer basket into the pan.

  10. Turn another burner on medium heat and place the saucepan onto the burner to heat up.

  11. While the water is heating up, rinse your asparagus in filtered clean water in a little bowl with about 2 teaspoons of baking soda. This will help kill off any lingering fungus on the outside of the asparagus while keeping the beneficial bacteria intact. Just a little rinse is all they need.

  12. Remove the asparagus from the rinsing bowl and place it on the cutting board and with your kitchen knife you'll cut asparagus to your "desired" length. (For great photos like the one I have can cut them nice and long, but for more practical purposes you can cut them into bit sized lengths to make it easier to eat).

  13. Place the asparagus pieces into the saucepan and place the lid on top of the saucepan. You'll want to steam them for about 10-15 minutes depending on the consistency you prefer. Keep in mind, the less mushy they are..the more nutrients are still available for your body.

  14. Once they are the desired consistency remove them from heat.

  15. By this time your salmon should be done so you can turn off the heat.

  16. Cut your remaining lemon into slices and garnish your dish..."make sure you eat that lemon!!" it's good for you!! if you can't eat least put it in an herbal tea with's packed full of vitamin C and antifungal properties!!

Place your salmon and asparagus and lemon onto plates and serve!!

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Hey guys!! I'm Jennifer.  I was exposed to toxic mold 10 years ago and struggled my way through detox.  I created this site to help other mold sufferers follow a "mold detox diet" successfully.



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