Ingredients
Scale
- 4 salmon fillets, about 5 ounces (142 g) each
- 1 pound asparagus, woody ends trimmed
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon fine salt, divided
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 medium avocado, sliced
- 4 cups mixed leafy greens
- 1 lemon, half sliced and half juiced
Instructions
- Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
- Place the asparagus on the sheet pan. Toss with 1 tablespoon olive oil and about half of the salt, then spread it into a single layer.
- Pat the salmon dry and place the fillets beside the asparagus. Brush with the remaining 1 tablespoon olive oil, then season with the remaining salt, black pepper, and garlic powder. Top with the lemon slices.
- Roast for 12 to 15 minutes, depending on thickness, until the salmon reaches 145°F in the thickest part and the asparagus is tender.
- Divide the leafy greens among four plates. Add the roasted asparagus and one salmon fillet to each plate.
- Top each plate with one-quarter of the sliced avocado and a squeeze of fresh lemon juice. Serve immediately.
Notes
- Use a food thermometer; USDA lists 145°F as the safe minimum internal temperature for fish.
- Nutrition is an estimate based on 5-ounce salmon fillets, one medium avocado, 2 tablespoons olive oil, asparagus, greens, lemon, and 1/2 teaspoon salt.
- If you change the salmon size, avocado amount, oil, or seasoning, the nutrition values will change.
- Refrigerate cooked leftovers promptly and use within 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Keto