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


  1. Preheat oven to 400°. Lightly coat a baking sheet with nonstick cooking spray.

  1. 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.

  1. 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.

  1. 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.

Serves 4.


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
Protein 33 g