Herbed Salmon with Roasted Asparagus and Lemon
Nutritional Information
Oven-roasted wild salmon fillets paired with tender asparagus and fresh lemon and crushed almonds for texture — naturally high in healthy fats from whole foods, no added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs wild salmon fillets (two 170g pieces)
- 8 7/8 ozs asparagus, trimmed
- 1 large lemon, zested and quartered
- 2 cloves garlic, thinly sliced
- 1/2 oz fresh parsley, chopped
- 1/2 oz whole raw almonds, roughly chopped
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Preheat oven to 220°C (425°F). Line a baking tray with parchment paper.
Arrange asparagus in a single layer. Scatter garlic slices and lemon zest over asparagus and season with salt and pepper.
Place salmon fillets skin-side down on the tray beside the asparagus. Season salmon with salt and pepper and sprinkle with chopped parsley.
Bake 12–15 minutes until salmon is opaque and flakes easily and asparagus is tender-crisp.
Divide onto plates, squeeze the lemon quarters over salmon and asparagus, and finish with chopped almonds for crunch.
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