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

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Line a large shallow roasting pan with foil and place pan in a cold oven; heat oven to 450 degrees 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.

  • 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.

  • Add minced garlic to reserved parsley mixture. Sprinkle over cooked fish. Serve with asparagus and lemon wedges.

Nutrition Facts

272 calories; 16.4 g total fat; 3.6 g saturated fat; 62 mg cholesterol; 144 mg sodium. 677 mg potassium; 6.5 g carbohydrates; 3.2 g fiber; 3 g sugar; 25.9 g protein; 1073 IU vitamin a iu; 25 mg vitamin c; 92 mcg folate; 52 mg calcium; 3 mg iron; 50 mg magnesium;