Ingredients
— Salmon—
12oz skinless baked salmon (471c, 1.35k, 66.15p, 0f)
1t olive oil (40c, 0k, 0p, 0f)
5 sprigs chopped fresh dill (0c, .03k, .07p, 0f)
4T chopped fresh parsley (4c, .96k, .44p, .4f)
1 lemon juiced and zest (12c, 4.06k, .18p, .2f)
1 sliced lemon
—Grilled Veggies—
24 grilled asparagus spears up to 7″ length (51c, 14.88k, 8.4p, 7.2f)
1 medium (<3″ long) sliced red bell pepper (31c, 7.18k, 1.18p, 2.4f)
1 medium sliced yellow bell pepper (31c, 7.18k, 1.18p, 2.4f)
2C sliced mushrooms (30c, 4.6k, 4.32p, 1.4f)
1 crushed garlic (4c, .99k, .19p, .1f)
salt and white pepper
1/4 second olive oil spray (1c, 0k, 0p, pf)
—Serving—
4 sliced cherry tomatoes (12c, 2.68k, .6p, .8f)
Dish total: 686c, 43.91k, 84.79p, 14.9f
4 servings (3oz salmon each, split the veggies)
Per serving: 171.5c, 10.98k, 21.20p, 3.73f
Directions
First, preheat oven to 350F. Wash and prep the veggies and herbs. We are using all of the lemon, so zest one lemon, then juice it, and then slice it into rounds; slice the other lemon into rounds (remove seeds)
2) Line a baking sheet with parchment paper. Place the slices of lemon on the parchment towards the center so the salmon can be placed on them.
3) Cut the salmon into four servings. Season salmon with salt and white pepper, and place the cuts close together in the center of the sheet on top of the lemon slices. If the salmon has skin, place skin side down. If there are left over lemon rounds put on top of the salmon. Pour the lemon juice over the salmon.
4) Sprinkle the dill and parsley on top of the the salmon, sprinkle the lemon zest, and add a quick spray of olive oil.
4) Mix the veggies (peppers, asparagus, mushrooms) with crushed garlic and 1t oil in a bowl with some salt and pepper. Place the veggies around the salmon. Put in the oven to cook for ~20 minutes.
5) To serve give each person a slice of salmon, 6 asparagus spears, and divide up the rest of the veggies among everyone. Slice the 4 cherry tomatoes and add raw to the final dish as a pop of color and taste.
[x] Flexitarian + Omnivore
[x] Pescatarian
[x] Gluten free
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: peppers, tomatoes
[O] Oxalate Avoidance: tomatoes
[O] Purine Avoidance: fish
[x] Allergies: TOMATOES
— with changes —
[x] Vegetarians (replace salmon with pressed, extra firm alt meat/soy)
[x] Vegans (replace salmon with pressed, extra firm alt meat/soy)
Comment
This is one of my go-to salmon dishes. It is quick (~30 min) and easy to make and really any veggies I have on hand would do (almost) so it can also be used as a “dump dish” and no one would know.
Source: I saw this on Rachel Cooks and added a nice colorful set of roasted and fresh veggies to cook together with the salmon. My technique is slightly different and I add parsley into the mix. If we plated our food side-by-side they would look different. However, cooking salmon is pretty much the same in every recipe.
