Description
A vibrant salmon dish that’s perfect for brunch or a quick weeknight dinner, showcasing the harmony of fresh flavors and nutritional benefits.
Ingredients
Scale
- 4 salmon fillets
- 2 tablespoons olive oil
- Fresh herbs (dill, parsley, or cilantro)
- Zest and juice of 1 lemon
- 1 cup cherry tomatoes, halved
- 1 bunch asparagus, trimmed
Instructions
- Prep your ingredients: Rinse your salmon fillets and pat them dry, then season with salt and pepper.
- Sauté your vegetables: Heat a tablespoon of olive oil in a non-stick skillet over medium heat, add cherry tomatoes and asparagus, and cook for about 5 minutes.
- Cook the salmon: In the same skillet, add more olive oil and sear salmon fillets skin-side down for 4-5 minutes, then flip and cook for an additional 3-4 minutes.
- Add freshness: During the last minute of cooking, add lemon zest and juice over the salmon.
- Serve up: Plate the salmon with sautéed veggies and garnish with fresh herbs.
Notes
Make-ahead tips: Prep the vegetables and season the salmon in advance. Cooked salmon stores well in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg