While you enjoy this scrumptious dish, check out this new study that found those who consumed the most fish and omega-3 fatty acids lived longer, healthier lives.

Prep time: 10 minutes Cook time: 10-12 minutes Serves 2


Parchment paper raw fish and vegetables on cutting board
6 asparagus spears (ends trimmed)
2 4-6 oz. wild-caught salmon fillets
(skin removed)
1 tbsp extra-virgin olive oil
Salt and pepper, to taste
4-6 fresh dill sprigs (plus more for garnish if desired)
1 organic lemon, thinly sliced


Directions: Preheat oven to 400oF. Cut 2 rectangular pieces of parchment paper large enough to enclose salmon. Place salmon fillets over 6 asparagus spears on the paper, season with salt and pepper; a drizzle of the olive oil. Place 3 slices of lemon and a few dill sprigs on top and fold the parchment paper over the salmon and seal the edges making folds all around the edge. Place on a baking sheet, bake in oven for 10-12 minutes. Remove from oven, let stand for a few minutes. Serve with additional fresh dill and lemon.

Natural Insights for Well Being December 2018