Citrus-Herb Salmon with Roasted Asparagus
Nutritional Information
Fresh salmon baked with lemon and dill served alongside oven-roasted asparagus and a sprinkle of sliced almonds for added healthy fat — whole foods, no processed oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 14 1/8 ozs fresh salmon fillet (skin on or off as preferred)
- 10 5/8 ozs asparagus, trimmed
- 1 large lemon (zest and juice)
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, thinly sliced
- 2 tablespoons sliced raw almonds (about 14 g)
- To taste sea salt
- To taste freshly ground black pepper
Preheat oven to 200°C (400°F). Place salmon on a baking sheet, scatter sliced garlic, lemon zest, dill and a squeeze of lemon juice over the fish. Season lightly with salt and pepper.
Arrange asparagus on the same sheet. Scatter sliced almonds over asparagus.
Roast 12–15 minutes until salmon is opaque through the center and asparagus is tender-crisp.
Serve salmon portions with roasted asparagus and an extra lemon wedge.
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