Hai guys!!! Sorry that I’ve been pretty much invisible the past few weeks. I hope everyone enjoyed themselves over the holidays! Work was super crazy with holiday hours and then I caught a nasty cold that had me stuck in bed for over a week. Being that sick definitely made me realize the value of my health. I was barely able to get out of bed, so cooking was a struggle. This One Pan Salmon recipe that I’m sharing made sick life unusually easier for me. Not that I’m complaining, it was tasty and healthy.
The whole “New Year, New Me” cliché has creeped its way into my head and I think I’m going to make some changes. I’ve decided to commit to incorporating healthier meals into my diet. Now, by absolutely no means does that mean I’m going to stop cooking/eating all that other jazz that some consider unhealthy. I’m just making some slight changes. So it’s more New Year, Same Me + Healthier Meals.
You can use any vegetables you like in this recipe. I’ve made it with green beans, sugar snap peas, and even potatoes. Same goes for the salmon. Be creative.
I personally prefer my asparagus slightly overcooked. I’m aware that most people like it crunchy so I’ll include notes on the recipe to ensure you receive your preferred texture.
Every time that I have made this, I’ve made it with a medley of grape tomatoes. They just go so well with the salmon.
I’m very ecstatic about this year and all the recipes to be cooked and shared. Try this one out and let me know how it goes!
Catch ya next time foodies!
- 1/2 lb salmon fillet
- asparagus bunch, ends cut off
- 1 1/2 cup grape tomatoes
- 1/2 cup variety of herbs
- 2 garlic cloves, minced
- 1 1/2 tbsp walnuts, chopped
- 1 tbs lemon zest
- olive oil
- balsamic glaze
- Preheat oven to 375°.
- Grease your pan with some olive oil or line the pan with parchment paper.
- Toss asparagus and tomatoes with olive oil. Season with salt and pepper. Assemble on your baking pan.
- In a small mixing bowl combine herbs, garlic, walnuts, lemon zest, and a splash of olive oil.
- Rub some olive oil on top salmon. Season well with salt and pepper. Evenly distribute herb mixture on top.
- Bake until the salmon is cooked to an internal temperature of 145°.
- Drizzle tomatoes with balsamic glaze.