Baked salmon with asparagus

5 from 2 reviews

paleo, gluten free, seafood




  1. Preheat the oven to 200 degrees celcius
  2. Cut 2-3 (depending on the amount of salmon used) foil or foil coated baking sheets into about 15 inch long.
  3. Cut an additional sheet to accommodate the sweet potatoes.
  4. In a bowl, add the salmon fillets and proceed to generously coat each fillet with the wet rub ingredients. Feel free to add more if required.
  5. Place the salmon pouches and divide the asparagus spears into each packet.
  6. Wrap each packet over the salmon and roll over each end so they enclose and seal completely.
  7. Follow the same principle with the cubed sweet potatoes, place in the pouch, wrap and seal the ends.
  8. Place everything on a large baking sheet and cook for roughly 25 minutes until everything is cooked through.
  9. Serve accordingly.