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Ingredients

• 2 salmon fillets
• 2 tablespoons coconut oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon minced fresh rosemary
• 1 garlic clove, minced
• ½ teaspoon Celtic sea salt
• 1 bunch of fresh asparagus, trimmed
• 1 medium sweet red pepper, cut into 1-inch pieces
• ¼ teaspoon black pepper
• 2 Lemon wedges

Instructions

• Preheat the oven to 400°. Place salmon in a greased baking pan. Combine coconut oil, vinegar, rosemary, garlic, and salt. Pour half over the salmon. Place asparagus and red pepper in a large bowl; drizzle with the remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with black pepper.
• Bake until salmon flakes easily with a fork and vegetables are tender, 12- 14 minutes. Serve with lemon wedges.