Oven-Baked Salmon with Lemon & Green Asparagus
Elegant, simple, and ready in 20 minutes – restaurant quality from your own oven.
Ingredients
- 130 g Salmon fillet
- 6 spears (~120 g) Green asparagus
- ½ piece Lemon
- 1 tbsp Olive oil
- 1 clove Garlic
- a few sprigs Dill (fresh)
- to taste Salt, pepper
Method
- Preheat oven to 200°C (390°F) conventional.
- Peel asparagus in the lower third and trim the woody ends.
- Place asparagus and salmon on a parchment-lined baking sheet.
- Drizzle with olive oil, scatter sliced garlic over top.
- Place lemon slices on the salmon.
- Season with salt and pepper.
- Bake for 15-18 minutes until the salmon is translucent pink.
- Garnish with fresh dill.
GLP-1 tip: Salmon in the evening provides omega-3 fatty acids that work anti-inflammatory overnight. Asparagus is a natural diuretic and helps with water retention – a common issue on GLP-1. This light meal won't burden your stomach before bedtime.
Nutrition per serving
| kcal | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 350 | 34 g | 5 g | 22 g | 3 g |
Variations
- Cod: Cod fillet instead of salmon (less fat, same protein)
- With Potatoes: Add 3-4 baby potatoes (pre-cook for 10 min.)
- Mediterranean: Swap asparagus for cherry tomatoes + olives
- Teriyaki: Marinate salmon with teriyaki sauce before baking
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Nutrition values are estimates. If you have intolerances or medical conditions, discuss your diet with your doctor.