Salmon skin is super good for you (it has lots of those omega-3 fatty acids that your body can’t make on its own), but it’s not super tasty… Here’s a way to get that skin into your belly and actually enjoy it along the way.

INGREDIENTS

Salmon filets, cubed

Spicy Mustard

Olive oil

Onion powder

Paprika

Salt & pepper

GF Panko crumbs

Asparagus

Jalapeno, chopped

DIRECTIONS

Preheat oven to 400°F. Mix all seasonings and panko with salmon and then set them up on half of a parchment paper lined sheet pan. Don’t forget the greens too! I had some leftover asparagus in the freezer, so I added that to the sheet pan, broccoli or brussels sprouts would work well here, too, just use what you have on hand. Anyway, season up the asparagus and roast it all for about 20 mins, flipping halfway. Once plated, top with fresh chopped jalapeño for extra bite.