Roasted Salmon with Asparagus & Sugar Snap Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 - 4 oz red sockeye salmon fillets 5 tbsp Balsamic Vinaigrette Dressing 2 Cups Fresh Sugar Snap peas 1 bunch small fresh asparagus Pepper and dried dill to taste
1. Preheat oven to 400 degrees F. Cover a 13 x 9 baking sheet with aluminum foil and spray with nonstick cooking spray. Arrange salmon skin sides down on one end of the baking sheet. Drizzle 3 tablespoons of the vinaigretter over the salmon and sprinkle with pepper and dill.
2. Combine peas and asparagus with the remaining 2 tablespoons of vinaigrette in a medium bowl and toss well to coat. Arrange asparagus and sugar snap peas on the other end of the baking sheet.
3. Bake 12 - 15 minutes until salmon is cooked and the peas and asparagus are tender and crisp.
Serving Size: 4 servings of salmon - 4 servings of veggies
Number of Servings: 4
Recipe submitted by SparkPeople user PENTZEL.
2. Combine peas and asparagus with the remaining 2 tablespoons of vinaigrette in a medium bowl and toss well to coat. Arrange asparagus and sugar snap peas on the other end of the baking sheet.
3. Bake 12 - 15 minutes until salmon is cooked and the peas and asparagus are tender and crisp.
Serving Size: 4 servings of salmon - 4 servings of veggies
Number of Servings: 4
Recipe submitted by SparkPeople user PENTZEL.
Nutritional Info Amount Per Serving
- Calories: 289.1
- Total Fat: 16.4 g
- Cholesterol: 25.0 mg
- Sodium: 555.2 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 2.5 g
- Protein: 23.6 g
Member Reviews