Pork Rind Crusted Pesto Salmon with Asparagus
Savor the goodness of our Pork Rind Crusted Pesto Salmon with Asparagus—a delicious and healthy delight. Enjoy succulent salmon with a crispy pork rind crust, paired with tender asparagus. It's a simple yet flavorful combination that makes eating well a pure joy.
2
Serving size
25
Fish
Seafood
Ingredients
Fresh:
2 (4-6 ounce) salmon fillets, skin on
1 bunch asparagus, trimmed and chopped
1 cup pork rinds, crushed (Epic pork rinds recommended)
2-3 tablespoons pesto
Staple:
2 tablespoons avocado oil
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Wild-caught organic seafood and organic non-gmo veggies are linked where available
2
Serving size
Directions
Print Recipe- Begin by preheating the oven to 400°F.
- If not already done, chop the asparagus into bite-sized pieces and crush the pork rinds.
- Arrange the asparagus and salmon, skin side down, on a baking sheet lined with optional unbleached parchment paper for easy cleanup.
- Drizzle 1 tablespoon of avocado oil over the asparagus and season with salt and pepper.
- In a small bowl, mix pesto with crushed pork rinds and combine with 1 tablespoon of avocado oil.
- Spread the pesto-pork rind mixture evenly over the top of each salmon fillet, ensuring a uniform coating, and season with salt and pepper.
- Bake for 15 to 20 minutes, allowing approximately 10 minutes per inch of fish thickness.
- Serve the mouthwatering pesto-crusted salmon alongside the asparagus for a delightful meal.
Products Used
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