Baked Tasmanian Salmon with Asparagus
400kcal
Ingredients
For the Salmon
- 2 fillets Tasmanian salmon rich in omega-3 fatty acids
- 1 tablespoon Olive oil can substitute with avocado oil
- 2 tablespoons Lemon juice freshly squeezed
- 2 cloves Garlic minced
- 1 teaspoon Dried thyme or use fresh thyme
- to taste Salt season carefully
- to taste Pepper freshly cracked
For the Asparagus
- 1 bunch Asparagus trimmed
- 1 tablespoon Olive oil optional herb-infused oil
- to taste Salt season lightly
- to taste Pepper a dash
For Serving
- 2 pieces Lemon wedges for squeezing over the dish
Method
Cooking Instructions
- Preheat your oven to 400°F (200°C) for even cooking.
- Arrange the trimmed asparagus on a baking sheet. Drizzle with olive oil and season with salt, pepper, and half of the minced garlic. Toss to coat evenly.
- Mix the remaining olive oil, lemon juice, the rest of the minced garlic, thyme, salt, and pepper in a small bowl. Brush over the salmon fillets.
- Position the salmon fillets on the same baking sheet as the asparagus, skin-side down.
- Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily, with tender asparagus.
- Remove from oven, allow to rest for a few minutes. Serve with lemon wedges.
- Enjoy the meal warm, optionally squeezing extra lemon juice before serving.
Nutrition
Serving1servingCalories400kcalCarbohydrates10gProtein30gFat25gSaturated Fat4gPolyunsaturated Fat6gMonounsaturated Fat15gCholesterol70mgSodium300mgPotassium800mgFiber4gSugar2gVitamin A1000IUVitamin C15mgCalcium50mgIron2mg
Notes
Ensure salmon is at room temperature for even cooking. Check for flakiness around 15 minutes to avoid overcooking.