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Rosemary Salmon and Veggies

Name: Rosemary Salmon and Veggies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
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

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Total Time

Prep/Total Time: 30 min.

Makes

4 servings

My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. —Elizabeth Bramkamp, Gig Harbor, Washington

Rosemary Salmon and Veggies Recipe photo by Taste of Home

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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

Directions

Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper.
Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

Nutrition Facts

1 serving: 357 calories, 23g fat (9g saturated fat), 85mg cholesterol, 388mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 vegetable.

Rosemary Salmon and Veggies

Total Time

Makes

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