Baked Salmon with Asparagus & Roasted Beets

A simple, flavorful and incredibly healthy paleo-friendly dinner.  Make sure to use wild-caught salmon if possible.

Prep Time:
10 minutes

Cook Time:
10 minutes

Ready In:
20 minutes


  • 4 wild salmon filets
  • 4 tablespoon(s) butter or coconut oil
  • 4 teaspoon(s) dill (chopped)
  • 16 sprig fresh asparagus (hard base removed)
  • 4 medium red beets (cut in cubes)
  • salt and pepper (to taste)


Preheat your oven to 500 F.

Line four large pieces of foil and place a salmon fillet on a bed of beet cubes and 4 asparagus. Do that for the 4 fillets.

Add 1 tbsp of butter and 1 tsp dill on top of each fillet and close the foil to form a little pocket.

Bake in hot oven for about 10 minutes for each inch of thickness of the fish.

Make sure to check on the fish so it doesn’t get overcooked.

Serve topped with some more of your favorite fresh herbs. More dill is perfect, but cilantro is also really good.

Adapted from

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