Recently I wrote an article for Healthy Directions Magazine about 5 spring super foods, including salmon and asparagus.
You can read my full article here, where I outline the key nutrition and health benefits associated with both these foods that make up the large majority of the recipe I am sharing on the blog today.
I am all about one pan meals. They are easy to prep and clean up, making them a win win. I love this recipe because of it's fresh spring flavours and ingredients. Give it a try and let me know how it turns out for you.
4 salmon filets
2 bunches asparagus, rough ends removed
2 cups whole cherry tomatoes
2 tbsp. olive oil
2 tbsp. lemon juice
3 garlic cloves, minced
Option: fresh fennel leaves (about 2-3 tbsp. worth)
Salt and black pepper to taste
Option: ¼ cup grated parmesan cheese
Preheat oven to 400 F.
Line 1 large or 2 baking sheets with parchment paper (depending on how much room you need).
In a bowl mix together olive oil, lemon juice, salt, black pepper, and minced garlic cloves.
Place washed asparagus and whole cherry tomatoes on parchment lined baking tray and top with salmon filets.
Drizzle mixture over salmon, asparagus, and cherry tomatoes.
Bake for 10-12 minutes. Remove from oven and sprinkle with parmesan cheese and continue to bake for 5-7 minutes. Remove from oven again and top with fresh fennel leaves (the sprigs found on the top of the fennel bulb) for some extra flavour.
What do you do with the rest of the fennel? I personally like to eat the bulb raw in salads or dipped in hummus! Give it a try.
Cheers to happy and healthy eating (and some Sunday meal prepping).
Until next time,
Eat Right Feel Right - Angela XO