Main Dishes · No. 149
Rosemary Salmon
Rosemary salmon with asparagus and red peppers is a healthy and quick dinner with rave reviews.
Serves 4Total time 30 min357 calories per servingAmericanDinner
Ingredients
- 1-1/2 pounds salmon fillets, cut into 4 portions
- 2 tablespoons melted coconut oil or olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1 pound fresh asparagus, trimmed
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1/4 teaspoon pepper
- Lemon wedges
Method
- Preheat the oven to 400°F. Place the salmon in a greased 15x10x1-inch baking pan. In a small bowl, combine the oil, vinegar, rosemary, garlic and salt, and mix well. Pour half of the sauce over the salmon.
- Place the asparagus and red pepper in a large bowl, then drizzle them with the remaining oil mixture and toss to coat them. Arrange the veggies around the salmon in the pan, and sprinkle everything with freshly ground pepper.
- Bake until the salmon flakes easily with a fork and the vegetables are tender, 12 to 15 minutes. Serve the fish an veggies with lemon wedges on the side, spritzing lightly to add bright citrus flavor as needed.
Notes
- Times from the recipe page: prep 15 min, cook 15 min, total 30 min.
- 357 calories per serving, from the recipe page (yield as listed: 4 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Tana Baer. Saved for personal use.