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One-Pan Salmon And Veggies

by Robin Broadfoot featured in 6 Whole30-Friendly Recipes

Ingredients

for 2 servings

  • 2 lb
    small red potato, or yellow, quartered (910 g)
  • 4 tablespoons
    olive oil
  • salt, to taste
  • pepper, to taste
  • 4 cloves garlic, minced
  • 4 tablespoons
    lemon juice
  • 2 tablespoons
    fresh thyme
  • 2 teaspoons
    ginger
  • 2 salmon fillets
  • 1 bunch asparagus, roughly 1 pound (455g)
    Calories 900
    Fat 43g
    Carbs 92g
    Fiber 8g
    Sugar 4g
    Protein 34g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 400˚F (200˚C).
  2. Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
  3. Bake for 30 minutes.
  4. Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
  5. Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
  6. Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
  7. Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.)
  8. Enjoy!
 

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