Dinner

Salmon, Potato, and Asparagus Tray Bake

One-tray honey salmon with roasted potato and asparagus.

35

min

Meal benefits

Rich in omega-3 fatty acids which have been proven to improve heart health and reduce the risk of cardiovascular disease.

Rich in vitamins B12, D, and selenium, which support bone health, brain function, and immune defense.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

534

Protein

38

g

Fats

22

g

Carbs

46

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

salmon fillet

200

g

baby potatoes, halved

150

g

asparagus spears, trimmed

1

tbsp

lemon juice

1

tbsp

honey

1

clove garlic, minced

1

tbsp

balsamic vinegar

1

tsp

olive oil

Instructions

_{Step 1/3}

Prepare and Roast Potatoes

Preheat your oven to 200°C (400°F). In a small bowl, mix together lemon juice, honey, minced garlic, balsamic vinegar, olive oil, salt, and pepper. Place halved baby potatoes on a baking tray lined with parchment paper, drizzle with half of the lemon mixture, and toss to coat. Roast in the oven for about 15 minutes.

_{Step 2/3}

Add Salmon and Asparagus

Remove the tray from the oven, push the potatoes to one side, and place the salmon fillet on the tray. Season the salmon with salt and pepper. Arrange trimmed asparagus spears around the salmon and potatoes. Drizzle the remaining lemon mixture over the salmon and asparagus.

_{Step 3/3}

Finish Baking and Serve

Return the tray to the oven and bake for an additional 10-12 minutes, or until the salmon is cooked through and the potatoes are tender. Garnish with fresh parsley before serving.