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Candida diet
Lemon Herb Baked Salmon with Asparagus
A one-pan salmon dinner with lemon, dill, and asparagus that goes from fridge to table in under 30 minutes.
Serves 4
Prep 10 min
Cook 14 min
Meal Dinner
Why it fits: Fish, olive oil, and a non-starchy vegetable with lemon carrying the acidity, no breading and no sweet glaze.
Ingredients
- 4 salmon fillets, 5 oz (140 g) each
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 1 tbsp chopped fresh dill
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1 lemon, thinly sliced
Method
- Heat the oven to 400 F (200 C) and line a sheet pan with parchment.
- Arrange the salmon and asparagus on the pan. Whisk the oil, lemon juice, garlic, salt, and pepper and spoon over everything.
- Lay the lemon slices on the fillets and scatter with dill.
- Bake 12 to 14 minutes, until the salmon flakes and the asparagus is tender-crisp.
Swaps and notes: Green beans or broccolini work when asparagus is out of season.
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