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How to Bake Salmon With Asparagus

by
author image Joshua McCarron
Joshua McCarron has been writing both online and offline since 1995. He has been employed as a copywriter since 2005 and in that position has written numerous blogs, online articles, websites, sales letters and news releases. McCarron graduated from York University in Toronto with a bachelor's degree in English.
How to Bake Salmon With Asparagus
Salmon and asparagus work together to make a healthy meal. Photo Credit Jupiterimages/Comstock/Getty Images

Combining an oily fish like salmon with a vegetable like asparagus in a dry-heat cooking method like baking is a healthy way to enjoy your dinner. Salmon is high in protein and omega-3s; asparagus is nutritionally dense and baking helps to limit extra fat added to your meal. Salmon and asparagus work well by themselves, but you can also add complimentary flavors to liven up the dish.

Baking Dish

Step 1

Preheat your oven to 400 degrees Fahrenheit.

Step 2

Line a baking dish or sheet with parchment paper. Position three or four salmon fillets on the paper.

Step 3

Place two to three asparagus spears on top of each fillet and slide the dish into the oven. Bake it for 12 to 15 minutes until the salmon is flaky and asparagus is tender crisp. Serve it as is, or drizzle a citrus-based sauce over top.

Foil

Step 1

Preheat your oven to 400 degrees Fahrenheit.

Step 2

Lay large squares of foil on your countertop and either brush the surface with olive oil or spray it with nonstick spray.

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Step 3

Place a salmon fillet in the center of the foil. Lay three or four asparagus spears over top of the fillet.

Step 4

Squeeze lemon juice over top of the salmon and asparagus and sprinkle some black pepper on to taste.

Step 5

Fold the foil around the salmon on all sides so each side is well sealed, but there is still some air inside to help with baking. Repeat the process with the remainder of your salmon fillets.

Step 6

Place the foil packages on a baking sheet and bake for 15 to 18 minutes, until the salmon is flaky and the asparagus is tender crisp.

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References

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