Mediterranean Salmon & Asparagus Bowl

Flaky salmon baked to perfection, served with vibrant roasted asparagus and a fresh, crunchy Mediterranean-inspired vegetable medley for a light yet satisfying meal.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $7.82/serving

Dietary

• Kosher
• High-Protein
• Low-Sugar
• Low-Carb
• Low-Saturated-Fat
• High-Fiber
• Pescatarian

Tags

• roast
• bake
• healthy
• fresh
• savory

Ingredients

• 1.5 pound salmon fillets (skinless)
• 1 pound asparagus (trimmed)
• 8 ounce green beans (trimmed)
• 1 red bell pepper (diced)
• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• 1 lemon (juiced)
• 2 tablespoon fresh dill (chopped)
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup chia seeds

Instructions

1. Preheat oven to 400°F (200°C). Place asparagus and green beans on a baking sheet, drizzle with 1/2 tablespoon of olive oil, and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss to coat.
2. In a separate bowl, coat the salmon fillets with the remaining 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Place salmon on the same baking sheet as the vegetables.
3. Roast for 15-20 minutes, or until salmon is cooked through and flaky, and vegetables are tender-crisp.
4. While salmon and vegetables roast, in a medium bowl, combine the diced red bell pepper, cherry tomatoes, diced cucumber, and chopped fresh dill. Stir in the juiced lemon and chia seeds.
5. Serve the baked salmon and roasted vegetables alongside the fresh vegetable medley. Store remaining portions in airtight containers.

Notes

Leftovers are excellent cold as a salad or lightly reheated. Adjust lemon juice to your preference for brightness.

Nutrition (per serving)

• Calories: 505
• Protein: 42.5 g
• Carbohydrates: 18.7 g
• Fat: 31.2 g
• Fiber: 10.2 g
• Sodium: 545 mg
• Saturated Fat: 4.8 g
• Sugar: 7.4 g
• Cholesterol: 98 mg