Garlic Butter Salmon and Asparagus
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How Plus works- 540
- CALORIES
- 42g
- PROTEIN
- 12g
- CARBS
- 37g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 180g (6.5 oz) salmon fillet, skin on
- 200g (1 bunch) asparagus, woody ends snapped off
- 15g (1 tbsp) butter, melted
- 15ml (1 tbsp) lemon juice
- 3 garlic cloves (9g), minced
- 1/2 lemon, sliced into rounds
- 1/2 tsp fine salt, 1/4 tsp black pepper, 2 tbsp parsley
7 ingredients, each with the gram weight the macros above were computed from.
Method
- Heat the oven to 200C / 400F (fan 180C / 350F).
- Bend each asparagus spear near the base until it snaps - it breaks exactly where the woody part ends.
- Mix the melted butter, garlic, lemon juice, salt and pepper in a small bowl.
- Spread the asparagus on the tray, toss with a third of the butter mixture and roast 5 min on its own.
- Push it to the sides, lay the salmon in the middle skin-side down and brush the rest of the butter over.
- Top with the lemon rounds and roast 10-12 min, to 52C / 125F at the thickest point.
- Scatter the parsley over and spoon the tray juices back across everything.
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How Plus worksTip: snap the asparagus rather than cutting it. The break finds the line between woody and tender on its own, which a knife cannot do by eye.
EquipmentRimmed baking tray
KitBaking sheet
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KeepsFridge 2 days. Asparagus goes limp on reheating - eat this one cold if it keeps.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.