15-Minute Sizzling Salmon & Asparagus

15-Minute Sizzling Salmon & Asparagus

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From: Diabetic Living Magazine

Short on time? This 15-minute salmon and asparagus recipe is the perfect solution for busy weeknight dinners.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound fresh or frozen salmon fillets with skin
  • 2 tablespoons snipped fresh Italian (flat leaf) parsley
  • 2 teaspoons finely shredded lemon peel
  • ¼ teaspoon coarsely ground black pepper
  • 1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 1 teaspoon olive oil
  • ⅛ teaspoon salt
  • 1 clove garlic, minced
  • Lemon wedges (optional)

Preparation

  • Prep

  • Ready In

  1. Thaw fish, if frozen. Line a large shallow roasting pan with foil and place pan in a cold oven; heat oven to 450°F. Meanwhile, in a small bowl combine parsley, lemon peel, and pepper. Remove half of the parsley mixture and set aside. Cut salmon into 4 portions. Rub remaining half of mixture over skinless tops of salmon portions.
  2. In a medium bowl combine asparagus, olive oil, and salt. Remove roasting pan from oven. Place fish portions, skin side down in the pan. Place asparagus in a single layer in the pan around the fish. Return pan to oven. Roast for 14 to 16 minutes or until fish flakes easily when tested with a fork and asparagus is crisp-tender.
  3. Add minced garlic to reserved parsley mixture. Sprinkle over cooked fish. Serve with asparagus and lemon wedges.

Nutrition information

  • Serving size: 3 ounces cooked salmon and ½ cup cooked asparagus
  • Per serving: 272 calories; 16 g fat(4 g sat); 3 g fiber; 6 g carbohydrates; 26 g protein; 92 mcg folate; 62 mg cholesterol; 3 g sugars; 1,073 IU vitamin A; 25 mg vitamin C; 52 mg calcium; 3 mg iron; 144 mg sodium; 677 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Folate (23% dv), Vitamin A (21% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean meat, 2 fat, 1 vegetable

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