NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Trim the tough, woody ends off the asparagus spears and spread them out in a single layer on one side of the prepared baking sheet.

• 3

  Place the salmon fillet on the other side of the baking sheet, ensuring there is a little space between the fish and the vegetables.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Brush half of the lemon-herb mixture over the top of the salmon fillet and drizzle the remaining half over the asparagus, tossing the spears to coat.

• 6

  Slide the pan into the oven and roast for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender-crisp.

• 7

  Remove from the oven, garnish the entire dish with fresh chopped parsley, and serve while hot.