Salmon & Oven Roasted Asparagus

Salmon & Oven Roasted Asparagus
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 284.8
  • Total Fat: 9.0 g
  • Cholesterol: 75.9 mg
  • Sodium: 1,266.9 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 5.7 g
  • Protein: 35.2 g

View full nutritional breakdown of Salmon & Oven Roasted Asparagus calories by ingredient
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This is my first recipe I've devised on my own, so let's see how it turns out :-) This is my first recipe I've devised on my own, so let's see how it turns out :-)
Number of Servings: 4


    1 Pound Salmon Fillet (no skin)
    Juice of 1 Orange
    Juice of 2 Limes
    2 Bunches of Asparagus (about 40 spears), trimmed
    8 Ounce Package Mushrooms, sliced
    1 Medium Onion, Chopped
    3 Teaspoons Olive Oil (divided)
    2 Teaspons Kosher Salt
    Fresh Ground Pepper (to taste)


Prep the salmon by removing the skin if this was not already done. Divide the salmon in to 4oz portions. Place the salmon in a freezer bag or other container to marinate. Add lime & orange juice to bag. Allow to marinate for at least an hour.

Pre-heat oven to broil. Line broiler safe pan with tinfoil. Put 1/2 teaspoon of olive oil on the foil and use a paper towel to grease the sheet. You can go ahead an put the salmon on the pan and pour the marinade on top.

You can broil the salmon while you prep the vegetables. Oven times may vary. I cooked mine for a total of 9 minutes, and flipped them once. You want the center to be heated to 145 degrees.

After you wash the asparagus make sure it is as dry as possible. Take another 1/2 teaspoon to grease the baking sheet with a lip. Then line a baking sheet with the asparagus. Sprinkle the onion and mushrooms over the top. Next sprinkle 2 teaspoons of olive oil, kosher salt, and ground pepper over the top.

After the salmon is done, drop the oven temperature down to 425 degrees. Vegetables should cook for about 15 minutes.

Makes 4 servings.

Place in shallow baking pan lined with foil. Sprinkle 2 teaspoons of kosher salt over vegetables.

Number of Servings: 4

Recipe submitted by SparkPeople user ASHLEYVWEST.

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