Broiled Salmon and Asparagus Caesar Salad

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Hiiiiiii! I feel like I haven’t talked to you in so long after not chatting until today. But did you see all the exciting news from earlier this week? If you need to get away in January, you can head to Costa Rica with me for a little food and exercise retreat! It’s going to be awesome. But if you’re not interested in spending money now, did you see my latest giveaway? I’ve begun my giveaway extravaganza, sharing a new giveaway every week, and I’m starting this week off with organic beauty products! And if you don’t want to wait to see if you won, you can always use the discount codes I’m sharing as well! Don’t miss out!!!

Get this guys. This weekend was the worst 4th of July yet. I either got the stomach flu or mild food poisoning. Friday I spent the day on the lake (not drinking) and by the evening, I thought I was going to have to throw up in my lap while driving. Then I had a headache, chills, fever, body aches. It was pretty much hell. Then my stomach hurt all weekend long. Today is the first day that I’m 100% again. Meaning I can finally eat again. I went days with barely eating anything because it made me so nauseous. It was terrible. Me, not eating? Demon Juli.

Why is it people always jump to the conclusion that someone is pregnant when they say they are sick? Sure, you can make that joke to a friend, but to someone random over the internet? Come on, man. It’s kind of a slap to the face. I had multiple people mention that I should take a test. I know how to handle birth control, you dumb head. I’m 27 years old and am about to head to LA to work with a designer to create my wedding dress. You think I’d make the mistake of being with-child in the meantime? Ahhellsnah. And if that sickness was an insight into what being pregnant is really like, I’m out.

Did you see how I slid that wedding dress note in there? Yesaaaaaah. I can’t wait. Once I begin working with the designer a little more, I’m gonna share it all with you guys! Even a video!

Speaking of weddings, I have one to go to this weekend! Dress up time! Last one of the summer. Boo. One of the trainers from our gym, the second one this year, is getting married in the mountains. They are having shuttles take their guests up to red rocks for the ceremony then up deeper into the mountains for the reception. We start at a bar at 2 before the shuttles take off for the day. I have a feeling this is going to be a very drunk wedding. Not for me, because I would be wasted by 4 if I tried drinking at 2, but for other people. I can’t wait to watch it. I’ll pictures for you.

Oh wait, before I forget, my upcoming cookbook Juli Bauer’s Paleo Cookbook is on major sale on Amazon right now! It’s 48% off. That’s almost half off!! Preorder now to lock down this price because I can promise you, it won’t stay this cheap for long!!

Broiled Salmon and Asparagus Caesar Salad

4.5 rating
4 reviews
PREP 5 mins
COOK 9 mins
TOTAL 14 mins
Yields 2

INGREDIENTS :

  • 2 salmon filets
  • 1/2 pound asparagus spears, ends removed
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • pinch of garlic powder
  • pinch of sea salt

For the salad

DIRECTIONS :

  1. Turn on broiler. Line a baking sheet with aluminum foil.
  2. Place salmon skin side down on the baking sheet along with asparagus spears, drizzle both with olive oil and lemon juice then sprinkle with garlic powder and salt. Toss to coat.
  3. Place baking sheet under the broiler to cook for 8-9 minutes, until salmon is cooked through and slightly browned on top.
  4. Use a fork to pull apart the salmon then a knife to cut up the asparagus into bite size pieces. Place in a large bowl along with romaine hearts, avocado and caesar dressing. Toss and serve with some black pepper on top! Easy peasy lemon squeezy!

by

INGREDIENTS :

  • 2 salmon filets
  • 1/2 pound asparagus spears, ends removed
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • pinch of garlic powder
  • pinch of sea salt

For the salad

DIRECTIONS :

  1. Turn on broiler. Line a baking sheet with aluminum foil.
  2. Place salmon skin side down on the baking sheet along with asparagus spears, drizzle both with olive oil and lemon juice then sprinkle with garlic powder and salt. Toss to coat.
  3. Place baking sheet under the broiler to cook for 8-9 minutes, until salmon is cooked through and slightly browned on top.
  4. Use a fork to pull apart the salmon then a knife to cut up the asparagus into bite size pieces. Place in a large bowl along with romaine hearts, avocado and caesar dressing. Toss and serve with some black pepper on top! Easy peasy lemon squeezy!

by

PaleOMG Broiled Salmon and Asparagus Caesar Salad

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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10 thoughts on “Broiled Salmon and Asparagus Caesar Salad”

  1. Couldn’t pass up the price on your new book, preordered and excited!

    I love weddings, but yeahhhh 2 pm sounds like a wastey-face wedding lol

  2. I couldn’t believe the preorder price when I spotted it yesterday! I’m super excited to see what you’ve come up with this time, I love love love Paleo Kitchen 🙂 On a complete side note, I was WAITING for your bachelorette recap for this week! This season has been terrible and I’ve very much enjoyed your snarky commentary!

  3. Looks like a easy and refreshing summertime dish, nice!!! I just got Tessemae’s new creamy caesar salad dressing look forward to trying it out….wup wup! Thanks for all the beautiful recipes you do…it’s inspiring and motivating:)

  4. Cracking up about how you addressed all the pregnancy comments! When will people get over assuming that? Haven’t they ever had stomach bugs???? I had a similar thing happen where I had a total aversion to chicken for a couple months and even my boyfriend’s mother asked if I was pregnant!

  5. This was a great salad, I like having a different option for salmon instead of the same old way as a main dish. This is nice alternative. The broiled asparagus added a nice element to the dish. Def a keeper!

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