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One Tray Baked Salmon with Lemon Herbs
- Total Time: 15 minutes
- Yield: 2 1x
- Diet: Gluten Free
Ingredients
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- 2 salmon fillets
- 2 bunches asparagus
- 100 g cherry tomatoes
- 1 Lebanese cucumber
- 1/4 cup extra virgin olive oil
- 1 cup parsley leaves
- 1/2 lemon, juice and zest
- 2 cloves garlic
Instructions
- Preheat oven to 180c (355f). Place salmon and asparagus onto a lined baking tray. Drizzle with 1 tbsp oil and season with salt. Cook for 10 minutes.
- Meanwhile, finely chop the parsley and combine with remaining oil, garlic, lemon juice and zest. Chop the cucumber and tomatoes and serve in another bowl.
- Divide the parsley herb dressing. Add half to the cucumber and tomato salad and serve the remaining half on the salmon.
Notes
All you need is 15-minutes to make this flavourful, healthy recipe. It’s easy to make and easy to clean up after. This recipe will give your beautiful healthy fats to fuel your brain – plus, a really decent amount of vegetables to help you get your 5 daily serves.
This recipe is originally from Back to Basics – where all midweek recipes are done in 20 minutes or less. Visit www.lyndicohen.com/back-to-basics/ for more information – and recipes!
- You can serve this recipe with some cooked brown rice if you would like some healthy carbohydrates.
- Can’t get asparagus? Broccolini is another great option.
- This recipe is a naturally gluten-free, nut-free and dairy-free.
- To prepare the asparagus, cut or break off the woody bits at the end (opposite end to the spearheads).
- Prep Time: 5 min
- Cook Time: 10 min
