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Friday, September 05 2014
Sizzling Salmon Recipe
  • 1    pound   fresh or frozen salmon fillets with skin
  • 2    tablespoons   snipped fresh Italian (flat leaf) parsley
  • 2    teaspoons   finely shredded lemon peel
  • 1/4   teaspoon   coarsely ground black pepper
  • 1    pound   fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 1    teaspoon   olive oil
  • 1/8   teaspoon   salt
  • 1      clove garlic, minced
  •     Lemon wedges
That fish, if frozen. Line a large shallow roasting pan with foil and place pan in a cold oven; heat oven to 450 degrees F. Meanwhile, in a small bowl combine parsley, lemon peel, and pepper. Remove half of the parsley mixture and set aside. Cut salmon into 4 portions. Rub remaining half of mixture over skinless tops of salmon portions.
In a medium bowl combine asparagus, olive oil, and salt. Remove roasting pan from oven. Place fish portions, skin side down in the pan. Place asparagus in a single layer in the pan around the fish. Return pan to oven. Roast for 14 to 16 minutes or until fish flakes easily when tested with a fork and asparagus is crisp-tender.
Add minced garlic to reserved parsley mixture. Sprinkle over cooked fish. Cut fish into 4 portions and serve with asparagus and lemon wedges.

nutrition information
Per Serving: cal. (kcal) 272, Fat, total (g) 16, chol. (mg) 62, sat. fat (g) 4, carb. (g) 6, Monosaturated fat (g) 5, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 26, vit. A (IU) 1020.4, vit. C (mg) 24.21, Thiamin (mg) 0.4, Riboflavin (mg) 0.35, Niacin (mg) 10.86, Pyridoxine (Vit. B6) (mg) 0.84, Folate (µg) 92.73, Cobalamin (Vit. B12) (µg) 2.99, sodium (mg) 144, Potassium (mg) 677, calcium (mg) 50.48, iron (mg) 3.06, Vegetables () 1, Lean Meat () 3.5, Fat () 2, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 05:46 am   |  Permalink   |  0 Comments  |  Email

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