Rosemary Salmon and Veggies 

When I’m looking for a healthier more nutritious family meal, I always end up making salmon and veggies. The subtle kick of rosemary and delicious hint of Kelapo coconut oil keeps my family asking for this dish for dinner constantly. The coconut oil helps cook the salmon to perfection where the fish just flakes with the touch of a fork. Getting my asparagus just tender enough has been such a struggle until I started using coconut oil, which also gives all my veggies a great flavor.  



  • Salmon Filets *cut into 4 (1 ½ pounds) 
  • Kelapo Coconut Oil (2 tablespoons) 
  • Balsamic Vinegar (2 tablespoons) 
  • Minced Fresh Rosemary (2 teaspoons) OR Crushed Dried Rosemary (¾ teaspoon) 
  • Minced Garlic Clove (1 clove) 
  • Salt (½ teaspoon) 
  • Trimmed Fresh Asparagus (1 pound) 
  • Medium Sweet Red Pepper (1 cut into 1-inch pieces) 
  • Pepper (¼ teaspoon) 
  • Lemon Wedges 



  1. Preheat your oven to 400 degrees Fahrenheit. Place your cut salmon filets on a greased baking pan. Combine 2 tablespoons Kelapo coconut oil, 2 tablespoons balsamic vinegar, dried or fresh rosemary, minced garlic, and ½ teaspoon salt. 
  2. Add half the seasoning oil mixture evenly over the salmon on the pan, then add in your asparagus and red pepper to the pan. 
  3. Once the asparagus and red pepper are in the pan, add in the remaining seasoning oil mixture and toss to coat evenly. 
  4. Rearrange the red pepper and asparagus around the salmon and sprinkle ¼ teaspoon of pepper. 
  5. Place the pan in the oven and bake for 12-15 minutes until salmon is cooked thoroughly and vegetables are tender.  
  6. Serve and enjoy! 


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