Ingredients
4 salmon fillets (6 ounces each)
1 bunch asparagus (12–15 spears)
2 cloves garlic, thinly sliced
1 lemon, halved
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C)
Line a large baking sheet with parchment paper
Place salmon skin-side down, drizzle with 2 tbsp oil, and season with salt and pepper
Toss asparagus with remaining 1 tbsp oil, salt, and pepper, then arrange around salmon
Scatter garlic slices over the salmon and place lemon halves on the tray
Roast for 12-15 minutes, until salmon is cooked through and asparagus is tender with a crisp char
Notes
Scale recipe by increasing salmon/asparagus proportions
Serve with quinoa, brown rice, or a mixed green salad
Use fresh dill or parsley as a garnish if desired
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 60mg