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One Tray Baked Salmon with Lemon Herbs

5 min
10 min
15 min
2 Servings

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:

  • 2 salmon fillets
  • 2 bunches asparagus
  • 100g (3.5oz) cherry tomatoes
  • 1 Lebanese cucumber
  • 1/4 cup extra virgin olive oil
  • 1 cup parsley leaves
  • 1/2 lemon, juice and zest
  • 2 cloves garlic

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

Notes:

  • You can serve this recipe with some cooked brown rice if you would like some healthy carbohydrates. 
  • Can’t get asparagus? Broccolini is another great option. 
  • This recipe is a naturally gluten-free, nut-free and dairy-free.
  • To prepare the asparagus, cut or break off the woody bits at the end (opposite end to the spearheads). 
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