Name: Lemon-herb salmon and asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz Atlantic salmon fillet, patted dry; 6 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 cup fresh dill, chopped; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

500 calories

Protein: 44g; 34% of calories
Carbs: 13g; 10% of calories
Fat: 31g; 55% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F and line a half-sheet pan with parchment paper. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
Place the salmon fillet (about 1 inch thick) and the asparagus on the prepared pan. Arrange the asparagus in a single layer and place the salmon skin-side down. Drizzle the lemon-garlic mixture over both, tossing the asparagus to coat. Roast for 12 to 15 minutes. Done when salmon flakes easily with a fork, 145°F.
Remove the pan from the oven and sprinkle with fresh dill and parsley. Let the meal cool for 10 minutes before packing into a container. If you plan to reheat it at work, roast for only 12 minutes to keep the fish moist. Reheat at 50% power for 60 to 90 seconds.

Nutrition

Ingredients

Instructions

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