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! 

Ingredients:

Instructions:

• 1.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.
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• 2.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.
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• 3.Divide the parsley herb dressing. Add half to the cucumber and tomato salad and serve the remaining half on the salmon.
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Notes: