Savory Baked Salmon & Asparagus
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Indulge in a delicious blend of flavors and textures with this savory baked salmon and asparagus. This dish combines the rich, buttery taste of salmon with the crisp freshness of asparagus, creating a perfect harmony on your plate. Perfect for busy weeknight dinners, this recipe is sure to become a family favorite.
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Just 5 ingredients and ready in 25 minutes
This recipe is as healthy as it gets, and I love that it is so easy to put together. I try to always have salmon and asparagus in my freezer so that I can simply pull them out and have a complete dinner ready with almost zero effort. You will have to thaw the salmon before baking, but the asparagus can be baked without thawing.
Included in this recipe are some superfoods worth highlighting:
Wild-caught salmon is rich in Omega-3 fatty acids, which support a healthy heart and brain. It is also a great source of protein and is high in selenium, phosphorus, and B vitamins. (reference)
Asparagus is high in vitamins C, A, K, and folate. Packed full of antioxidants, this veggie supports healthy blood pressure, can help you lose and maintain a healthy weight, and improves digestion with healthy fiber.
Prep Your Space:
For this recipe, you will need:
a large glass baking dish or a large sheet pan
Servings: 6
Ingredients:
2-3 lb. salmon fillet, wild-caught (skin-on is fine, just remove after baking)
25-30 asparagus spears
3 Tablespoons olive oil
1/2 lemon, juiced
salt & pepper to taste
Directions:
Preheat the oven to 400 degrees F.
Place the salmon in a greased baking dish, then drizzle lightly with olive oil.
Lay the asparagus around the salmon, and drizzle with olive oil and squeezed lemon juice.
Season with salt and pepper.
Bake for 20-25 minutes, until the salmon reaches an internal temperature of 145 degrees F.
Remove from the oven and serve immediately, removing the skin if needed.
Nutrition:
Nutritional info is for 2.5 lbs. of salmon and 30 asparagus spears.
Calories: 364 | Total Fat: 16 g | Total Carb: 3 g | Protein: 51 g | Fiber: 2 g | Sugar: 2 g
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