Herb Butter Salmon!

Have you guys ever looked at Le Creme De La Crumb’s blog?? She has so many great recipes, but my favorites are her salmon recipes!!

Recipe Notes:

• These are cooked in tin foil, but we try to avoid aluminum for health (source) and most people already have aluminum in their body, so we avoid it where possible. The alternate method is just as simple! No worries!
• Just line a 9×13 casserole dish (don’t want bigger because the herb butter mix will dissipate too much!) with lemons, then place salmon (patted dry first) and asparagus on top, herb butter topping and you’re done!

• Then bake at 400 for 20 min, then broil 3-5 min until fine to your liking (we like flaky)
• Use 1 large lemon or 2 small
• If dairy free, I would sub softened coconut oil (not melted) or df butter. I like this brand. I wish it didn’t have sunflower lecithin, but it’s “cleaner” than most
• We use wild salmon and find it at Costco for $30 for abt 3 lbs (great for wild caught)! Here is why we prefer wild caught, but in summary, farmed fish have less nutrients, more antibiotics (which transfer to you), and other concerning problems. Wild caught has some problems, but when all weighed, wild is generally agreed as the better option. That being said, if you can’t afford wild caught, I think (and many agree) that it’s better to eat farmed than no salmon at all! The benefits are just so amazing!
• Only use the amount of salmon you’ll eat in one sitting. Since we’ll eat the other two filets as leftovers, we only used half the asparagus last night since reheated asparagus is 👎
• I did not top my finished product with lemon since it would’ve been too lemony
• We made this with THE BEST cauliflower broccoli dish that I can’t wait to share!! It’s coming Wednesday!

Recipe here. Enjoy!