Looking for a new way to add heart-healthy salmon into your weeknight rotation? We’ve got you covered. Fresh and flavorful, this one-pan dish is quick to assemble and done in under 20 minutes.
Salt-free lemon pepper is a great way to add big flavor to your meals without unnecessary sodium. Keep an eye out for other salt-free versions of your favorite spice mixes.
|1 bunch medium asparagus, trimmed|
|1 cup grape tomatoes, halved|
|1-2 cloves of garlic, finely minced|
|2 teaspoons olive oil|
|4 salmon fillets (4 oz each)|
|1 teaspoon lemon pepper spice, salt-free, divided|
|1 can (15 oz) cannellini beans, no salt added, rinsed and drained|
|2 tablespoons freshly grated parmesan cheese|
- Preheat oven to 400°. Lightly coat a baking sheet with nonstick cooking spray.
- Toss asparagus, halved tomatoes and minced garlic on prepared baking sheet with 2 teaspoons olive oil. Spread vegetables out into a single layer leaving space in the center for salmon fillets.
- Add salmon to the baking sheet and sprinkle the top of each fillet with ¼ teaspoon salt-free lemon pepper spice. Bake for 13 minutes.
- Remove from oven, stir drained beans into vegetables and sprinkle with Parmesan cheese. Return to the oven for an additional 5 minutes or until fish is cooked through and vegetables are tender. Serve hot.
|Calories||377||Total Fat||18 g|
|Saturated Fat||3 g||Monounsaturated Fat||2 g|
|Polyunsaturated Fat||0 g||Trans Fat||0 g|
|Cholesterol||73 mg||Sodium||144 mg|
|Potassium||889 mg||Total Carbohydrate||19 g|
|Dietary Fiber||6 g||Sugars||3 g|