Ingredients
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves grated
- salt and pepper
- 3 tablespoons shredded parmesan cheese
- 1 lemon
- 4 3 ounce salmon filets
- 1 lb asparagus
Instructions
- Preheat over to 400 degrees.
- In a small bowl mix together the olive oil, garlic, salt, and pepper.
- Brush salmon on both sides with the oil mixture. If the salmon's skin is still on then place on the sheet pan skin side down.
- Place the asparagus next to the salmon. Toss asparagus with leftover oil mixture.
- Sprinkle salmon and asparagus with shredded parmesan.
- Slice the lemon into slices and place over the salmon and asparagus.
- Bake for 20 minutes or until salmon is cooked and flakes easily. ** the salmon I made cooked perfectly in 20 minutes.
- Serve hot.
Notes
sugar: 2
Make-ahead instructions This can be made completely ahead of time and stored in the refrigerator 2-3 days.
Make-ahead instructions This can be made completely ahead of time and stored in the refrigerator 2-3 days.
Nutrition
Serving: 1g | Calories: 329kcal | Carbohydrates: 5g | Protein: 27g | Fat: 21g | Saturated Fat: 4g | Fiber: 2g