in , , ,

Roasted Salmon with Asparagus & Parsley Salad

When it comes to #trendingdiets, paleo is a big one. People who fuel their bodies on this ancestral diet eschew agricultural-era foods such as grains, legumes, and dairy. Instead, they focus their eating efforts on items such as meat, fish, eggs, fruits, nuts, seeds, and veggies that were available to our hunter-gather ancestors.

Roasted Salmon with Asparagus & Parsley Salad

This salmon recipe features just a few simple ingredients but imparts big, fresh flavor. Top the roasted salmon with asparagus, fresh parsley, and a paleo-friendly salad dressing.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: Roasted Salmon, Salad, Seafood
Servings: 4
Calories: 332kcal

Equipment

  • Half-Sheet Pan
  • 3-Quart Saute Pan
  • 9" Wire Whisk
  • 9" Locking Tongs with Metal Head
  • Glass Liquid Measuring Cups
  • Measuring Cups/Spoons Set
  • Fish Turner
  • Glass Nesting Bowls
  • 18 x 24-Inch Plastic Cutting Board

Ingredients

FOR THE SALAD, WHISK

  • 2 tbsp. Each white wine vinegar and olive oil
  • 1 tbsp. Each minced shallots and fresh tarragon
  • 1 tsp. Each Dijon mustard, (such as Annie's Organic) and raw honey

BLANCH

  • 1 Bunch asparagus (1 lb.), trimmed and cut into bite-sized pieces
  • 1 cup Fresh parsley leaves

FOR THE SALMON, PAT

  • 4 Skinned wild salmon fillets (4–6 oz. each)
  • 1 tbsp. Olive oil
  • Salt and black pepper

Instructions

  • Preheat oven to 400°. Line a baking sheet with foil.
  • For the salad, whisk together vinegar, oil, shallots, tarragon, Dijon, and honey for the vinaigrette; season with salt and pepper.
  • Blanch asparagus in a pot of boiling salted water until crisp-tender, 30–60 seconds; transfer to an ice water bath to stop the cooking, then drain and pat dry.
  • Toss asparagus and parsley with vinaigrette just before serving.
  • For the salmon, pat fillets dry; rub both sides with oil and season with salt and pepper.
  • Arrange fillets on prepared baking sheet. Roast fillets until the thickest part is still translucent and a thermometer inserted into center registers 125° for medium-rare, about 8 minutes.
  • Top fillets with salad.

Notes

Per serving, Calories: 332

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories332
  • % Daily Value *
  • Total Fat 19g 30%
    • Saturated Fat 3g 15%
  • Cholesterol 75mg 25%
  • Sodium 195mg 9%
  • Total Carbohydrate 7g 3%
    • Protein 33g 66%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      https://kravecuisine.com/nutrition-disclaimer/

      What do you think?

      Avatar

      Written by Lisa Yarde

      Comments

      Leave a Reply

      Avatar

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Loading…

      0

      Salmon Chowder Casserole

      Sesame-Crusted Salmon with Wasabi Dipping Sauce