This recipe makes six servings. There are 425 calories PER SERVING.
Ingredients
- 1000g (35 oz) salmon filet
- 1000g asparagus spears
- 500g yellow onion, diced
- 1 – 2 tsp minced garlic (or 2 garlic cloves, minced)
- Lemons + slices of the lemon
- Spices: Kosher salt, black pepper, & garlic powder (to taste)
- 1 tsp fresh dill, chopped
Directions
1. Preheat the oven to 450°F.
2. In a large bowl, add the asparagus, minced garlic, onions, lemon zest, 1 tsp kosher salt and 1 tsp black pepper.
3. Spray with little cooking spray for 2 seconds and toss the veggies well.
4. Season the salmon with the other salt, pepper and garlic powder to taste. Place the salmon on a baking sheet.
5. Sprinkle the dill on top of the salmon and cover with the lemon slices to cover.
6. Arrange the asparagus spears on the same baking sheet tray around the salmon making sure they are spread out and not overlapping each other.
7. Bake the salmon and asparagus in the oven for 12 minutes or until the asparagus is soft and tender and the salmon is cooked through and flaky.
8. Transfer the salmon and asparagus to a plate and serve.