Salmon With Asparagus & Lemon

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2 6-ounce salmon filets</li>
                                            <li>1  bundle of asparagus (roughly 20 spears)</li>
                                            <li>2 tbsp coconut oil</li>
                                            <li>2 lemons</li>
                                            <li>1/2 tsp sea salt</li>
                                            <li>1/4 tsp black pepper</li>
                                            <li>1 tsp fresh dill</li>
                                            <li>1 large piece of foil (enough to fully cover all ingredients) </li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Wash asparagus and trim woody ends. Zest the outside of one of the lemons, then cut all lemons in round slices.</li>
                                    <li>Place salmon, asparagus, coconut oil, spices, lemon zest on the foil; layer with lemon slices. Close and secure the foil and place in the slow cooker. Cook for 4 hours on medium.</li>
                                    <li>Serve with cauliflower rice, white kidney beans, or steamed veggies. </li>

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