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Potlatch Salmon with Asparagus

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Potlatch Salmon with Asparagus

An absolutely stellar pairing of fish and greens featuring our Potlatch Rub!


  • 1 1/2 tablespoons olive oil
  • 2 tablespoons Stuart’s Spices Potlatch Salmon & Seafood Rub
  • 2 salmon filets, fresh or thawed from frozen
  • 1 lemon, cut into thin half-moons
  • 1 bunch asparagus, ends trimmed


  1. Preheat your oven to 425° F
  2. Form two aluminum foil pouches
  3. Pat the salmon dry and place one filet in each aluminum foil pouch, skin side down
  4. Spread the Potlatch evenly on the top, making sure that it’s entirely covered
  5. Arrange the asparagus on the sides of the salmon
  6. Bake for 12-15 minutes, or until salmon is flakey and internal temperature reaches 145° F
  7. Drizzle with fresh lemon juice if desired