Lemon Roasted Salmon
by Amber Gray //
August 6, 2014 
Lemon and dill add a punch of flavor to this dish without adding extra calories or salt. The salmon and veggies are cooked at the same temperature, so dinner is quick and easy!
Lemon Roasted Salmon
Yield:
4
Cook Time:
30 minutes
Total Time:
30 minutes
Ingredients
Salmon Packets
- 4 (4 oz.) salmon steaks
- 1 tablespoon fresh dill, chopped
- 1 pound asparagus, tough ends trimmed
- 1 lemon, sliced
Roasted Vegetables
- 1 cup baby carrots
- 2 parsnips, peeled, sliced on diagonal into 2” pieces
- 1 RealSweet® Vidalia® onion, peeled, quartered
- 2 cups halved brussels sprouts
- 4 tablespoons olive oil
Smashed Red Potatoes
- 2 pounds russet potatoes, chopped
- 3 cloves garlic, peeled
- 1/4 cup fat-free milk
Instructions
Salmon Packets
- Lightly coat four 12-inch sheets of aluminum foil with non-stick cooking spray.
- Place salmon in middle of foil and season with dill, salt and pepper. Top salmon with asparagus and lemon slices. Fold and seal foil making a packet.
- Bake in oven 25 minutes or until fish is cooked through.
Roasted Vegetables
- Spread evenly on baking sheet and roast 25-30 minutes, or until vegetables brown and caramelize.
Smashed Red Potatoes
- Drain and return to pot. Add 2 Tbsp. olive oil, milk, salt and pepper. Mash with heavy wooden spoon or potato masher, until desired consistency is achieved.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 611Total Fat: 25.87gSodium: 138mgCarbohydrates: 57.42gFiber: 11.28gProtein: 32.77g
