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Rosemary Salmon and Veggies

My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. —Elizabeth Bramkamp, Gig Harbor, Washington
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 pounds salmon fillets, cut into 4 portions
  • 2 tablespoons melted coconut oil or olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1 pound fresh asparagus, trimmed
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1/4 teaspoon pepper
  • Lemon wedges

Directions

  • Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper.
  • Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.
Nutrition Facts
1 serving: 357 calories, 23g fat (9g saturated fat), 85mg cholesterol, 388mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 vegetable.

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