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Rosemary Salmon and Veggies

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
Rosemary Salmon and Veggies Recipe photo by Taste of Home
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  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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.

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