Name: Lemon herb salmon and asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry, 1-inch thick; 7 oz asparagus, trimmed; 3 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 1 tsp extra virgin olive oil; 1 clove garlic, minced; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 tbsp fresh parsley, chopped; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Nutrition

Per serving

513 calories

Protein: 40g; 31% of calories
Carbs: 29g; 22% of calories
Fat: 27g; 47% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. Place the cubed potatoes in a microwave-safe bowl with the water. Cover and microwave until just tender, about 5 minutes. Drain thoroughly.
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, and half of the salt and pepper. On a half-sheet pan, toss the asparagus and par-cooked potatoes with a drizzle of the garlic mixture and a pinch of the remaining salt. Place the salmon in the center and spoon the rest of the garlic mixture over the top, then sprinkle with the rest of the pepper and salt. Bake for 12 to 15 minutes. Done when fish flakes easily and center is opaque, 145°F.
Remove the pan from the oven. Sprinkle the fresh chopped parsley over the salmon and vegetables. Spoon any juices from the pan over the salmon before serving.

Nutrition

Ingredients

Instructions

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