Salmon Symphony: Baked Delight with Roasted Asparagus Serenade
Calling all moms-to-be! It's time to embark on a culinary journey filled with delectable flavors and unbeatable health benefits. Get ready to dance to the melodious tune of the "Salmon Symphony: Baked Delight with Roasted Asparagus Serenade." This delightful dish will make you feel like the queen of the kitchen, as you savor every bite of succulent baked salmon and revel in the crispiness of roasted asparagus. So, let's unravel the tale of how this recipe became the star of my pregnancy kitchen.
Treat yourself to a nourishing and delicious lunch with this Baked Salmon with Roasted Asparagus recipe. Delight in perfectly cooked salmon fillets, flaky and tender, paired with roasted asparagus spears that add a satisfying crunch. Drizzled with lemon-garlic sauce, this dish delivers a burst of fresh and zesty flavors, while providing essential omega-3 fatty acids and vitamins. With its delightful combination of taste and health benefits, this recipe is a must-try for moms-to-be managing gestational diabetes.
- 2 Salmon Fillet
- 1 bunch asparagus, trimmed
- 2 tbsp lemon juice
- 1 tbsp Olive oil
- 2 cloves garlic, minced
- Salt and Pepper to taste
Preheat your oven to 400°F (200°C)
Place the salmon fillets on a baking sheet lined with parchment paper
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper
Drizzle the lemon-garlic mixture over the salmon fillets, making sure they are evenly coated
Arrange the trimmed asparagus spears around the salmon on the baking sheet
Season the asparagus with salt, pepper, and a drizzle of olive oil
Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork
Remove from the oven and let it rest for a couple of minutes
Serve the baked salmon alongside the roasted asparagus
Enjoy this wholesome and delicious meal
To store any leftover Baked Salmon with Roasted Asparagus, place them in separate airtight containers and refrigerate. The salmon and asparagus can be stored for up to 2-3 days. When reheating, gently warm the salmon in the oven or microwave until heated through. The roasted asparagus can be enjoyed cold as a salad topping or lightly reheated in a skillet with a drizzle of olive oil. Remember to cool the leftovers completely before storing them to maintain their freshness.
