FROM 30/10'S KITCHEN...

Salmon & Asparagus Tapenade

RECIPE SUMMARY

 

Salmon & Asparagus Tapenade

Makes 1 Serving: Counts towards 1 Serving Meat, 1½ tablespoons Oil, 1¾ cups Vegetables

 

INGREDIENTS

 1 Personal Serving Salmon
 1½ tablespoons Avocado Oil
 1 teaspoon Yellow Mustard
 ½ teaspoon Cardamom
 1 teaspoon Coriander
 1 teaspoon Salt
 1½ teaspoon Garlic Pepper
 5 Asparagus Spears
 2 tablespoon Shallot, roughly chopped
 ¾ cup Capers
 2 Cloves of Garlic, minced
 2 tablespoons Red Bell Pepper, roasted and diced small
 2 ea. Basil Leaves, cut into small strips
 ½ Lemon, juiced

 

DIRECTIONS

1

Fill a pot with water (about 2 cups) and bring to a boil. Place asparagus in water to blanch for 30-45 seconds; remove and place under cold running water. Remove from water when cool enough and damp dry with a paper towel and dice into small chunks. Set the oven to broil and apply ¼ tablespoon of oil to the bell pepper and roast for 2-3 minutes. Let the pepper cool and then cut it into a small dice.

2

Place diced asparagus, shallots, capers, garlic, bell pepper, ¾ tablespoon oil, squeezed lemon and basil in a bowl; mix well and place in the refrigerator until salmon is ready.

3

Combine all dried spices in a small bowl and set aside.

4

Heat ½ tablespoon oil in a pan over high heat; remove bones from salmon and add mustard to the salmon and sprinkle with the dried spice mixture. Reduce heat to medium.

5

Place salmon skin side up in the pan and cook until you see residual white and brown form around edges (about 2-4 minutes) and turn over. Cover with lid and finish cooking for about 4-6 minutes. Internal temperature should reach 145°F.

6

Once done, plate the salmon and top with asparagus tapenade and enjoy!

 

Ingredients

 1 Personal Serving Salmon
 1½ tablespoons Avocado Oil
 1 teaspoon Yellow Mustard
 ½ teaspoon Cardamom
 1 teaspoon Coriander
 1 teaspoon Salt
 1½ teaspoon Garlic Pepper
 5 Asparagus Spears
 2 tablespoon Shallot, roughly chopped
 ¾ cup Capers
 2 Cloves of Garlic, minced
 2 tablespoons Red Bell Pepper, roasted and diced small
 2 ea. Basil Leaves, cut into small strips
 ½ Lemon, juiced

Directions

1

Fill a pot with water (about 2 cups) and bring to a boil. Place asparagus in water to blanch for 30-45 seconds; remove and place under cold running water. Remove from water when cool enough and damp dry with a paper towel and dice into small chunks. Set the oven to broil and apply ¼ tablespoon of oil to the bell pepper and roast for 2-3 minutes. Let the pepper cool and then cut it into a small dice.

2

Place diced asparagus, shallots, capers, garlic, bell pepper, ¾ tablespoon oil, squeezed lemon and basil in a bowl; mix well and place in the refrigerator until salmon is ready.

3

Combine all dried spices in a small bowl and set aside.

4

Heat ½ tablespoon oil in a pan over high heat; remove bones from salmon and add mustard to the salmon and sprinkle with the dried spice mixture. Reduce heat to medium.

5

Place salmon skin side up in the pan and cook until you see residual white and brown form around edges (about 2-4 minutes) and turn over. Cover with lid and finish cooking for about 4-6 minutes. Internal temperature should reach 145°F.

6

Once done, plate the salmon and top with asparagus tapenade and enjoy!

Salmon & Asparagus Tapenade

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