Protein
38G
Calories
416
P:E Ratio
0.9
Prep
10 min
Cook
12 min
Yield
6
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
Preheat the oven
Preheat the oven to 450°F/232°C.
In a large
In a large bowl, add the asparagus, minced garlic, onions, lemon zest, 1 tsp kosher salt and 1 tsp black pepper.
Spray with little
Spray with little cooking spray for 2 seconds and toss the veggies well.
Season the salmon
Season the salmon with the other salt, pepper and garlic powder to taste. Place the salmon on a baking sheet.
Sprinkle the dill
Sprinkle the dill on top of the salmon and cover with the lemon slices to cover.
Arrange the asparagus
Arrange the asparagus spears on the same baking sheet tray around the salmon making sure they are spread out and not overlapping each other.
Bake the salmon
Bake the salmon and asparagus in the oven for 12 minutes or until the asparagus is soft and tender and the salmon is cooked through and flaky.
Transfer the salmon
Transfer the salmon and asparagus to a plate and serve.
P:E RATIO
0.9
Low
NUTRITION FACTS
Nutrition Facts
6 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.