A delicious salmon dish paired with lemon pepper asparagus, perfect for Iftar. The salmon is baked with lemon, sea salt, black pepper, and fresh rosemary, while the asparagus is cooked with ghee and additional lemon juice.
1: Preheat the oven to 350°F.
2: Place the salmon on a baking sheet.
3: Top the salmon with sea salt, black pepper, lemon juice, lemon slices, and fresh rosemary.
4: Bake the salmon for about 15 minutes.
5: For the asparagus, cook half a bunch with ghee, sea salt, and black pepper over medium heat for about 6 minutes.
6: Add lots of lemon juice to the asparagus, to taste.
7: Optionally, top with fresh Parmesan.
