What you need
Ingredients
For 2 servings · quantities before preparation
- 300 g raw boneless salmon fillet
- 300 g trimmed asparagus
- 20 g olive oil
- 20 g lemon juice
- Pepper to taste; salt optional
Allergens: Fish. Check labels and cross-contact risks.
Step by step
In the kitchen.
- Heat the oven to 200 °C / 400 °F. Pat the salmon dry and trim the woody ends of the asparagus.
- Place everything on a baking tray. Add the oil and lemon juice; season to taste.
- Bake for about 12–18 minutes, depending on thickness. Check that the center of the fish reaches 63 °C / 145 °F.
- Divide the fish and asparagus between two plates.
Estimated nutrition per serving
433kcal
33.9 gProtein
30.3 gFat
6.5 gTotal carbs
3.2 gFiber
3.3 gNet carbs
Approximate calculation using generic ingredient values and the specified protein reference. Includes all added fat. Net carbs = total carbohydrates minus fiber. Values may vary by brand, cut, size, and cooking. Does not include sodium, micronutrients, or saturated fat; this is not a complete nutritional assessment.
