Ingredients

• 1 whole shallot, sliced into thin rings
• 16 medium(s) Castelvetrano olives, pitted
• 1/8 tsp(s) sea salt
• 1 Tbsp avocado oil
• 1 whole lemon, sliced
• 16 spear(s) asparagus, ends trimmed
• 16 ounce(s) wild caught salmon filets

• 40 g shallot, sliced into thin rings
• 48 g Castelvetrano olives, pitted
• 0.75 g sea salt
• 14 g avocado oil
• 108 g lemon, sliced
• 256 g asparagus, ends trimmed
• 448 g wild caught salmon filets