Here’s another weapon in your fight to control your cholesterol with natural methods. If you’ve decided to switch to fiber-based Cholesterade® – and we hope you have – the perfect support is a heart-healthy diet, and so from time to time we’ll share a great recipe with you. Here’s today’s:
Salmon and Asparagus
Salmon is a prime source of omega-3 fatty acids, which are shown to have a positive effect on HDL (good) cholesterol. The body can’t produce these healthy fats, so it’s essential to include them in your diet. Try this salmon dish to get your omega-3s.
- MAKES: 4 SERVINGS
- PREP: 10 MINS
- BAKE: 12 MINS 450°F
- 1 pound fresh asparagus spears, cut into 2-inch pieces
- 1½ teaspoons extra-virgin olive oil
- Coarse sea salt and freshly ground pepper to taste
- 1 pound fresh or frozen salmon fillets with skin
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon snipped fresh parsley
- Place two (1 large and 1 medium) cast-iron skillets or oven-safe heavy skillets in a cold oven; heat oven to 450 degrees F. In a medium bowl combine asparagus and 1/2 teaspoon olive oil; sprinkle with salt and pepper. Brush the remaining1 teaspoon of olive oil on both sides of fish; sprinkle lightly with salt and pepper.
- Carefully remove hot skillets from oven. Place fish, skin side down, in the large skillet. Place asparagus in medium skillet. Return skillets to oven. Bake for 12 minutes, or until fish flakes easily when tested with a forkand asparagus is crisp-tender.
- To serve, sprinkle fish with lemon peel and parsley.