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Baked salmon with asparagus, tomatoes & baby potatoes
2
- Potato, 3 baby potato(es), halved
- Extra virgin olive oil, 2 tsp(s)
- Asparagus, 2 bunch(es), trimmed, halved
- Cherry tomatoes, 16 cherry tomato(es)
- Balsamic vinegar, 2 tsp(s)
- Atlantic salmon, farmed, 6 oz(s), 2 x 3 oz fillets
- Black pepper, 1 dash(es)
- Lemon, ¾ small
Method
Preheat oven to 400°F.
Place potatoes on a large baking sheet. Drizzle over 1 teaspoon of oil and toss to coat. Bake in the oven for 10 minutes, shaking after 5 minutes.
Remove the baking sheet from the oven. Add the asparagus and tomatoes with the potatoes. Drizzle over remaining 1 teaspoon of oil and balsamic vinegar. Toss to coat. Place salmon in the center of baking sheet and season with pepper.
Bake for 10 to 15 minutes, or until vegetables are golden and salmon is cooked to your liking.
Divide the potatoes, vegetables and salmon between two serving plates. Serve with a few lemon wedges on the side.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
2 |
|
F
|
0.1 |
|
C
|
1 |
|
PD
|
1.6 |
|
Ft
|
0.8 |
|
S
|
0 |
Nutrition Facts
| Calories | 349 |
| Total Fat | 16.6 g |
| - Saturated Fat | 3.3 g |
| Cholesterol | 46.8 mg |
| Sodium | 80 mg |
| Total Carbohydrate | 29.6 g |
| - Dietary Fiber | 6.5 g |
| - Total Sugars | 7.2 g |
| -- Added Sugars | 0 g |
| Protein | 23.5 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!