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

Source: Diabetic Living Magazine


Recipe Summary

30 mins
15 mins


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

3 ounces cooked salmon and 1/2 cup cooked asparagus
272 calories; protein 25.9g; carbohydrates 6.5g; dietary fiber 3.2g; sugars 2.5g; fat 16.4g; saturated fat 3.6g; cholesterol 61.6mg; vitamin a iu 1073.4IU; vitamin c 24.6mg; folate 91.5mcg; calcium 51.6mg; iron 3.1mg; magnesium 49.7mg; potassium 677.1mg; sodium 143.6mg.

3 1/2 lean meat, 2 fat, 1 vegetable