Description
Sheet pan salmon and asparagus get a flavor boost from parmesan, garlic, and herbs. A quick weeknight dinner.
Ingredients
Units
Scale
- 8 oz (227 g) salmon fillets
- 1 bundle (approx. 20 spears) asparagus
- 1/3 cups (79 ml) grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon dried parsley
- 1 tablespoon lemon juice
- 1/4 cups (59 ml) low fat cottage cheese
- 2 teaspoons minced garlic
Instructions
- Preheat oven to 425°F (204°C).
- Line a baking pan with foil and spray with cooking spray.
- Place salmon fillets on one side of the baking pan and the asparagus on the other.
- In a small bowl, mix together the parmesan and seasonings.
- Lightly spray the asparagus with cooking spray and sprinkle 2 tbsp of the dry mixture over it.
- Mix the remaining dry mix with the lemon juice, cottage cheese, and garlic.
- Drizzle this mixture over the salmon, spreading evenly.
- Bake for 15-20 minutes, or until the fish is cooked through and the topping is lightly golden.
- Grill Option:
- Place the fish in one foil packet (sprayed with cooking spray) and the asparagus in another.
- Grill over medium-high heat for 10-15 minutes, or until the fish is cooked through and the asparagus is tender.
Notes
- For even cooking, ensure salmon fillets are similar in thickness.
- To reduce sodium, use reduced-sodium parmesan cheese and omit or reduce the added salt.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 100