Sun Dried Tomato Lemon Baked Salmon And Asparagus Recipes

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SUN DRIED TOMATO LEMON BAKED SALMON AND ASPARAGUS



Sun Dried Tomato Lemon Baked Salmon and Asparagus image

Juicy, flaky salmon is baked with asparagus in a sun-dried tomato lemon sauce.

Provided by Lyuba Brooke | Will Cook For Smiles

Categories     Main Course

Time 25m

Number Of Ingredients 11

1 lb salmon fillets (skin on)
10 oz asparagus
Zest from 1 lemon
Juice from 1/2 lemon
2 Tbsp olive oil
3 Tbsp dry white wine
3 oz diced sun-dried tomatoes in olive oil (just tomatoes)
1 tsp dry (crushed basil)
4 large garlic cloves
Salt
Fresh cracked black pepper

Steps:

  • Preheat the oven to 425 and line a rimmed baking sheet with parchment paper. I like to create a border with parchment paper edges so the sauce and juices stay inside.
  • Rub salmon skin with some oil and place salmon fillets on the parchment paper, skin down.
  • Season salmon with a little salt and pepper.
  • Cut the white edges of the asparagus off and cut the stalks in half, to create shorter pieces.
  • Add asparagus to the baking sheet, around salmon. Try to place asparagus in one layer so it bakes evenly.
  • In a small bowl, combine lemon zest, lemon juice, olive oil, wine, sun-dried tomatoes, pressed garlic, dry basil, salt, and pepper. Whisk well and spoon the sauce mixture over salmon and asparagus.
  • Bake for 18-20 minutes, depending on the thickness of salmon fillets.

Nutrition Facts : Calories 604 kcal, Carbohydrate 18 g, Protein 51 g, Fat 35 g, SaturatedFat 5 g, Cholesterol 127 mg, Sodium 227 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

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