Baked Parmesan Salmon and asparagus

Preheat your oven to 200c and line a baking pan with parchment paper.
Place salmon on prepared pan and lightly season your with sea salt and pepper. Set aside while preparing the topping.
In a medium skillet, over medium heat, melt 2tbsp butter and lightly sauté garlic.
Once the garlic has softened, reduce the heat to low and add in the remaining ingredients. Stirring until combined and melted.
Spread mixture over salmon filet and bake at 200c.
Frozen salmon will be done in roughly 20-25 minutes (depending on the thickness of your filet) Thawed salmon will be done in roughly 15 minutes.
In a separate pan melt 1 tbsp. butter and fry the asparagus stalks
Serve salmon and asparagus together

Serves 1

Category 1 recipe

1 wild caught salmon filet (preferably frozen)
2 tbsp. butter
2 cloves garlic, minced or pressed
40g grated parmesan cheese
1 tbsp. mayonnaise
2 tbsp. organic dried parsley or 1/4 cup fresh
6 asparagus stalks

Category 2 recipe

1 wild caught salmon filet (preferably frozen)
2 tbsp. butter
2 cloves garlic, minced or pressed
50g grated parmesan cheese
1.5 tbsp. mayonnaise
2 tbsp. organic dried parsley or 1/4 cup fresh
6 asparagus stalks

Category 3 recipe

1 wild caught salmon filet (preferably frozen)
2 tbsp. butter
2 cloves garlic, minced or pressed
60g grated parmesan cheese
2 tbsp. mayonnaise
2 tbsp. organic dried parsley or 1/4 cup fresh
6 asparagus stalks