2 servings - kcal: 290 Fat: 13g Carbs: 7g Protein: 38g
220g Asparagus tough ends trimmed
2 170g Skinless salmon fillets
2 tbsps olive oil
Pinch of salt, pepper, and paprika (each fillet)
Pinch of garlic powder or pressed garlic clove as per your likings (each fillet)
You will also need 2 30x30cm foil/parchment paper.
Divide and place the asparagus in the middle of each foil/parchment paper square. Sprinkle with a pinch of salt and pepper. Add one teaspoon olive oil and toss to coat. Place the salmon fillets on top of the asparagus. Sprinkle with paprika and dry garlic/freshly pressed garlic. Add the remaining teaspoon of olive oil. If planning to grill or oven roast right away, partially close the foil to expose the top of the salmon, or if you like the salmon to be steamed inside, close the foil all the way.
To grill - about 15 minutes on a preheated to about 400F/210°C grill, the time will depend on the thickness of the salmon fillet. We are looking for the salmon to be opaque in the middle.
To oven roast - place the asparagus and salmon pockets on a baking sheet and bake in a preheated to 450F/230°C oven for about 15-20 minutes, depending on the thickness of the salmon fillet. We are looking for the salmon to be opaque in the middle. In the meantime for the creamy sauce;
• 150g plain non-fat greek yogurt • 1/2 teaspoon lemon zest • 2 tablespoons lemon juice • 1 tablespoon chopped fresh dill • Pinch of salt and pepper
Whisk together all of the ingredients for the creamy sauce and serve with the salmon. Bonus tip If you prefer a more runny sauce, just stir in a few spoonfuls of liquid (water/milk/lemon juice, as per your preference) until it's more of pourable consistency.
Tasty✅ Healthy✅ Simple✅
MF Club team
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