Name: Lemon herb salmon and asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz salmon fillet, about 1 inch thick, patted dry; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1/4 tsp lemon zest; 1 tbsp lemon juice; 1/4 tsp dried parsley; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 lemon, cut into wedges

Nutrition

Per serving

496 calories

Protein: 43g; 34% of calories
Carbs: 13g; 11% of calories
Fat: 31g; 55% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F and line a half-sheet pan with parchment paper. Place the trimmed asparagus on the pan and toss with half the oil, half the salt, and half the pepper, then spread in a single layer to one side.
Place the salmon fillet on the other side of the pan, ensuring it does not touch the asparagus. In a small bowl, whisk together the remaining oil, garlic, lemon zest, half the lemon juice, dried parsley, oregano, and the remaining salt and pepper. Spoon this mixture over the salmon.
Bake for 12 to 15 minutes. Start checking at 12 minutes, the salmon is done when it flakes easily with a fork and the asparagus is bright green and tender. Done when Salmon flakes easily and is opaque throughout, 145°F.
Plate the salmon and asparagus. Drizzle the remaining lemon juice over the fish and serve with the lemon wedges.

Nutrition

Ingredients

Instructions

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