Ginger-lime marinated salmon with asparagus is one of the top paleo recipes for weight loss because it combines two excellent fat burning foods into one incredibly delicious meal. The protein in salmon helps improve body composition which increases your fat burn potential while the chemical asparagine in asparagus breaks down oxalic acid. Oxalic acid tends to bind to fat cells and when that acid is broken down, fat goes with it! The dish as a whole has great depth of flavor. The coconut aminos in the marinade adds a deep umami flavor to the salmon while the ginger delivers a bold flavor kick and the lime brightens it up. As for the asparagus, they bring a bright cleanness to the plate accompanied by their palate-pleasing earthiness for a perfectly balanced dish.
- 1 (6-ounce) wild caught salmon fillet
- 2 tablespoons lime juice
- Zest of one lime
- 1 teaspoon fresh ginger
- 1 minced garlic clove
- 2 tablespoons coconut aminos
- Salt and black pepper
- ½ tablespoon coconut oil
- 6 asparagus stalks, trimmed
- Run your hands along the salmon fillet to check for pin bones.
- Place the salmon into a resealable bag with the lime juice, zest, ginger, garlic, and coconut aminos.
- Seal the bag and gently shake the contents to ensure that the marinade coats the fish.
- Let marinate at room temperature for 15 minutes.
- Remove the salmon from the marinade and season both sides with salt and black pepper.
- Season the asparagus with some salt and black pepper as well.
- Heat the coconut oil in a medium skillet over medium.
- Place the salmon in the skillet and surround with the asparagus.
- Cover the pan with a lid and let cook for 10 minutes.
- Check occasionally to ensure that the asparagus do not burn. The meal is done once the fish easily flakes with a fork and the asparagus are tender.
- Plate and serve.