Sun Dried Tomato Lemon Baked Salmon And Asparagus Recipe

Recipe By Slurrp

This sun-dried tomato lemon baked salmon and asparagus recipe is a delicious and healthy dish that is perfect for a quick and easy weeknight dinner. The salmon is marinated in a tangy sun-dried tomato and lemon sauce, which adds a burst of flavor to the dish. The asparagus is roasted to perfection, adding a fresh and crisp element to the meal. This recipe is not only tasty but also packed with nutrients, making it a great choice for a balanced meal.

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25minstotal
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Sun Dried Tomato Lemon Baked Salmon And Asparagus
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Ingredients for Sun Dried Tomato Lemon Baked Salmon And Asparagus Recipe

  • 2 Salmon Fillets
  • 0.13 cup Sun Dried Tomatoes, Chopped
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Olive Oil
  • 1 cloves Cloves Garlic, Minced
  • As required Salt And Pepper To Taste
  • 1/2 bunch Asparagus, Trimmed
  • as per your need Fresh Lemon Slices For Garnish

Directions: Sun Dried Tomato Lemon Baked Salmon And Asparagus Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • STEP 2.In a small bowl, mix together the sun-dried tomatoes, lemon juice, olive oil, garlic, salt, and pepper.
  • STEP 3.Place the salmon fillets on the prepared baking sheet and brush the sun-dried tomato mixture over the top.
  • STEP 4.Arrange the asparagus spears around the salmon on the baking sheet.
  • STEP 5.Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender.
  • STEP 6.Serve the salmon and asparagus hot, garnished with fresh lemon slices.
  • STEP 7.Enjoy!

Cooking Tips

  • Make sure to pat the salmon fillets dry before brushing them with the sun-dried tomato mixture to ensure a crispy crust.
  • If you prefer your asparagus to be more tender, you can blanch it in boiling water for a few minutes before roasting.
  • Feel free to add some grated Parmesan cheese on top of the salmon and asparagus before baking for an extra savory touch.

Storage and Serving

  • Leftover salmon and asparagus can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the salmon and asparagus in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
  • Serve the reheated dish with a side of rice or quinoa for a complete meal.
Nutrition
value
976
calories per serving
80 g Fat51 g Protein12 g Carbs5 g FiberOther

Current Totals

  • Fat
    80g
  • Protein
    51g
  • Carbs
    12g
  • Fiber
    5g

MacroNutrients

  • Carbs
    12g
  • Protein
    51g
  • Fiber
    5g

Fats

  • Fat
    80g

Vitamins & Minerals

  • Calcium
    139mg
  • Iron
    6mg
  • Vitamin A
    65mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    341mg
  • Vitamin B9
    2661mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    29mg
  • Vitamin E
    11mg
  • Copper
    < 1mcg
  • Magnesium
    118mg
  • Manganese
    4mg
  • Phosphorus
    565mg
  • Selenium
    86mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp