Baked Salmon Dinner

Feb 12

Written By Judy Doherty, MPS, PCII

Baked Lemon Salmon and Parsley Potato Dinner

Yield 1

Author Judy Doherty

Prep time

5 Min

Cook time

15 Min

Total time

20 Min

Ingredients

3 ounces salmon
1/2 lemon
1 Yukon gold potato
1/4 tsp butter
1 tsp fresh parsley
4 asparagus spears
1 tsp fat free Thousand Island dressing
1 slice of tomato

Instructions

Preheat the oven to 425F.
Season the salmon fillet with salt and pepper. Place the salmon, topped with the thin slide of tomato, with lemon wedges along side, in a glass pie pan in the oven. Bake the fish until it reaches an internal temperature of 145 degrees F.
Meanwhile, microwave the potato for 3 minutes then add it to the oven. Place the asparagus in a pan and bake it with the fish for the last 5 or 6 minutes. You want the asparagus to be crisp tender.
Plate your dinner. Place the salmon with the tomato on the plate and squeeze the lemon over the fish. Add the potato and garnish the potato with the butter and parsley. Add the asparagus and use a drizzle of Thousand Island dressing over the asparagus.
Chef's Tips: This dish can be a fast one during the week or a fancy one for a dinner party. You can serve it plated or on a platter family style.

Nutrition Facts

Calories

312.67

Fat

8.57 g

Sat. Fat

1.82 g

Carbs

38.99 g

Fiber

6.95 g

Net carbs

32.03 g

Sugar

5.34 g

Protein

22.6 g

Sodium

106.85 mg

Cholesterol

50.75 mg

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.