Description
Prepare a simple, fresh meal featuring roasted salmon and asparagus served over a base grain, all cooked together for easy cleanup.
Ingredients
Scale
- 4 (6 ounce) salmon fillets, skin on or off
- 1 pound fresh asparagus, trimmed
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large lemon, half sliced, half juiced
- 1 cup uncooked quinoa or brown rice
- 2 cups water or broth
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cook the quinoa or brown rice according to package directions using water or broth. Set aside once cooked.
- In a small bowl, mix 1 tablespoon of olive oil with oregano, thyme, garlic powder, salt, and pepper.
- Place the salmon fillets on one side of a large, rimmed baking sheet. Rub the herb mixture evenly over the top of the salmon. Place two lemon slices on top of each fillet.
- Toss the trimmed asparagus with the remaining 1 tablespoon of olive oil and the juice from half the lemon. Spread the asparagus on the other side of the baking sheet.
- Roast for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork and the asparagus is tender-crisp.
- To assemble the bowls, divide the cooked grain among four bowls. Top each serving with one salmon fillet and a portion of the roasted asparagus.
Notes
- For a lower carbohydrate option, skip the grain base and serve the salmon and asparagus over a bed of fresh spinach or mixed greens.
- If you prefer fresh herbs, substitute 1 tablespoon of fresh chopped dill and 1 tablespoon of fresh chopped parsley for the dried herbs.
- Do not overcrowd the baking sheet; use two sheets if necessary to ensure proper roasting rather than steaming.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with 1/4 cup grain and asparagus
- Calories: 420
- Sugar: 2
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 95