Salmon Cakes (adapted from the side of the salmon bag)

Serves 2 (serving size: 4 cakes)

-2 salmon filets - 5 oz each
-1/4 c diced red bell pepper
-1/4 c minced scallions
-1/4 c crushed pork rinds
-2T mayo
-2t dijon mustard
-1t kosher salt
-1/2 t ground black pepper
-oil for frying

Preheat oven to 400F. Remove skin from salmon fillets. Roughly chop salmon or run through food processor for 1 minute. Combine all ingredients except oil in a large mixing bowl and mix together. Portion into 8 patties. Preheat large skillet over medium high heat. Once hot, add oil and sear cakes for about 2 minutes each side. Transfer salmon cakes to baking sheet and bake for 5 minutes. Serve with a squeeze of lemon and mayo for dipping.

Nutrition for 4 cakes: 425 cal/2.7g carbs/0.9g fiber/41.6g protein/27.9g fat

Serves 2

-8 oz fresh asparagus, woody ends trimmed
-1/4 lemon squeezed
-1/4 lemon sliced
-2 T butter
-1T olive oil
-1/4 c shredded parm
-Salt and pepper

Preheat oven to 400F. Toss asparagus with olive oil on lined baking sheet. Salt and pepper to taste. Squeeze 1/4 of the lemon over asparagus, then dot asparagus with butter and top with lemon slices. Bake for about 10 minutes, check doneness frequently after because if your asparagus is thicker or thinner than mine it will take more or less time. Remove from oven, top with parm, enjoy.

Nutrition for half recipe: 188g cal/4.7g carbs/2.3g fiber/2.8g protein/19g fat