Title

Lunch: Roasted Salmond and Asparagus with Lemon-Pesto

Cooking time: 30 minutes

Calories: 288

Ingredients:
  •       1 (5‑ounce) salmon fillet, boneless
  •       ¼ cup fresh basil leaves
  •       ¼ cup fresh parsley leaves
  •       1 teaspoon olive oil
  •       ½ teaspoon lemon zest
  •       1 tablespoon fresh lemon juice
  •       1 garlic clove, minced
  •      1 cup (134g) asparagus, fibrous ends trimmed
How to make:
  1.     Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2.     For the pesto, in a food processor, combine basil, parsley, olive oil, lemon zest, lemon juice, and garlic. Blend until smooth and set aside.
  3.     Place a salmon fillet and asparagus on the prepared baking sheet. Top salmon fillet with pesto.
  4.     Roast for 17 to 20 minutes or until fish begins to flake when tested with a fork.
Nutrients

Water: 253.07 g

 

Energy: 288 kcal

 

Protein: 32 g

 

Total lipid (fat): 14 g

 

Saturated fat: 2.2 g

 

Carbohydrate: 8.4 g

 

Fiber, total dietary: 3.6 g

 

Sugars, including NLEA: 2.9 g

 

Added sugars: 0 g

 

Calcium (Ca): 81.14 mg

 

Iron (Fe): 5.16 mg

 

Magnesium (Mg): 71.81 mg

 

Phosphorus (P): 366.04 mg

 

Potassium (K):  1076. 41 mg

 

Sodium (Na): 73.89 mg