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Instructions:
1. Heat oven to 425°F.
2. Wash and snap off woody ends of asparagus. Place on a rimmed
baking sheet and toss with 1 tablespoon olive oil and a pinch of salt.
Arrange in a single layer, leaving space for the two salmon fillets.
3. Place salmon skin side down on the baking sheet. Brush with
remaining olive oil, season with a pinch of salt and pepper. Place in
oven and bake for 12 minutes.
4. While fish cooks, combine the mayonnaise, lemon juice, mustard,
and garlic in a small bowl.
5. Remove sheet pan from oven, sprinkle asparagus spears with
parmesan cheese and place back in oven to cook another 3
minutes, or until fish reaches an internal temperature of 145° F and
asparagus spears are tender and beginning to brown on the tips.
6. Plate one fillet of salmon and half the asparagus, drizzle each plate
with about 2 tablespoons of the mayonnaise sauce, and serve.
SALMON AND ASPARAGUS
SHEET PAN
Makes 2 servings
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients:
• 1 bunch thin spear asparagus
• 1 tbsp + 1/4 tsp extra virgin olive oil
• 1/8 tsp salt
• 2 (4-oz) salmon fillets, no more than
3/4-inch thick
• 1 pinch black pepper
• 3 tbsp olive oil-based mayonnaise
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp minced or pressed garlic
• 1 tbsp grated Parmesan cheese
Carbs: 7.21 grams
Fiber: 2.8 grams
Protein: 29.1 grams
Fat: 37.39 grams
Net carbs: 4.4 grams
