Baked Salmon with Asparagus
4 SERVINGS 40 MINUTES 407 CALORIES PER SERVING
51g PROTEIN 17g FAT 13g CARBS 6g FIBER 148mg SODIUM
Salmon is an excellent source of vitamins D, B6, and B12, not to mention protein and potassium, and it’s one of nature’s best sources of omega-3 fatty acids. According to the American Heart Association, eating a diet rich in Omega-3s may help you lower your risk for stroke and heart attacks.
INGREDIENTS1 ¾ lbs boneless, skinless salmon fillets (4 steaks, approx. 7 oz. each)
1 tsp. black pepper
2 large eggs
1 small shallot, minced
1 small garlic clove, minced
2 Tbsp. white wine vinegar
1½ Tbsp. olive oil
1 lb. asparagus, trimmed and halved crosswise
1 lb. fresh yellow beans, cut into 1-inch pieces
1 Tbsp. fresh chopped basil
1 Tbsp. fresh chopped mint
1 Tbsp. fresh chopped tarragon
1 Tbsp. fresh chopped chervil
1 Tbsp. fresh chopped flat-leaf parsley
- Place eggs in small saucepan, and cover with water.
- Bring to a boil; remove from heat, cover, and let stand 15 minutes.
- Rinse eggs with cold water, and let cool. Peel and remove the yolk from 1 egg.
- Dice the white and other whole egg and set aside.
- Whisk together shallot, garlic, vinegar and ½ tbsp. olive oil in a medium bowl.
- Season with ½ tsp. black pepper and set aside.
- Bring a 2-quart saucepan of water to a boil.
- Cook asparagus 30 to 60 seconds or until crisp-tender.
- Remove asparagus from water with a slotted spoon, rinse with cold water.
- Add the beans to same boiling water and cooked until about 1 minute.
- Drain in a colander, rinse with cold water, and combine with asparagus and vinaigrette.
- Sprinkle in herbs and diced egg, and toss gently.
- Preheat oven to 450.
- Line a baking sheet with non-stick foil.
- Season salmon with ½ tsp. black pepper and 1 Tbsp. olive oil.
- Bake for 12 to 15 minutes or until salmon is no longer translucent but still moist-looking in center.
- Transfer salmon to plates using a spatula.
- Add vegetables and serve at room temperature.