Name: Salmon with roasted potatoes and asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Atlantic salmon fillet, 1-inch-thick, patted dry; 3.5 oz red potatoes, diced into 1/2-inch pieces; 5 oz medium asparagus, trimmed; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp lemon juice; 1/2 cup 2% cottage cheese; 1/4 tsp dried dill

Nutrition

Per serving

477 calories

Protein: 40g; 34% of calories
Carbs: 29g; 24% of calories
Fat: 23g; 42% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with most of the olive oil and half the salt and pepper. Spread in a single layer and roast for 15 minutes.
Move the potatoes to one side. Place the salmon fillet on the pan. Drizzle the salmon with the remaining oil and a pinch of salt and pepper. Roast for 5 minutes.
Add the asparagus to the pan. Season with the remaining salt and pepper. Roast for 10 minutes until the salmon flakes easily with a fork and the asparagus is tender-crisp. Done when opaque and flakes easily, 145°F.
While the salmon roasts, stir the cottage cheese and dried dill together in a small bowl. Drizzle the finished salmon with lemon juice and serve with the roasted vegetables and cottage cheese.

Nutrition

Ingredients

Instructions

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