Seared Salmon with Asparagus and Fried Tomatoes
If you are trying to stick close to all of Wheat Belly‘s suggestions (i.e., avoiding starch in general) this meal is fantastic! Fast and easy, even if you aren’t a chef at heart — I know I’m not.
- 10 Asparagus stocks
- 1 tomato
- 1 tbsp Olive oil
- 1 tbsp Butter
Put butter and oil onto a frying pan and heat at medium heat. Brush some oil across your piece of salmon as well to stop it from sticking to the pan. Put salmon on pan and heat until the salmon’s “natural oil” bubbles through (approx. 4 minutes). Flip and repeat. Simultaneously, heat another pan on medium heat and toss in the asparagus. Slice your tomato into 3-4 thick slices and place in the same pan with the asparagus. Add pepper if desired. Flip after 4-5 minutes. Presto!