Recipe Image

15-Minute Sizzling Salmon & Asparagus

  • 15 m
  • 30 m
Diabetic Living Magazine
“Short on time? This 15-minute salmon and asparagus recipe is the perfect solution for busy weeknight dinners.”


    • 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)


  • 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.
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