Seared Salmon w/ Avodaise Sauce & Roasted Asparagus
Serving Size: 4
Click an option below to see the recipe for a different serving size
Description
A lighter dish….lemon, garlic and avocado combine as tasty sauce for this fresh salmon entree. Paired with a side of roasted asparagus and cherry tomatoes. Yum! All in less than 20 minutes. Main Dish: Calories: 334, Saturated Fat: 4g, Trans Fat: 0g, Sugars: 2g, Protein: 27g, Carbohydrates: 8g, Sodium: 55mg
Meal Type
Basic
Dietary Preferences
No Preference, Gluten Free, Dairy Free, Low Carb, Diabetic Friendly
Ingredients
- 16 oz fresh Salmon
- 2 Tbsp Olive Oil
- Salt and Pepper, generously to taste
- 1 Avocado
- 1 Lemon
- 2 T Fresh Dill
- 1 bundle of Asparagus
- 18 oz Cherry, Grape or Cherub Tomatoes
- 1 tsp Freeze Dried Garlic
- ½ tsp Salt
- Pepper, to taste
Takes to prepare.
Takes to cook.
Takes 20 Minutes total.
Instructions
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Preheat oven to 350 degrees (use convection roast if you have that setting). Remove flesh from avocado, discarding skin and pit. Place avocado flesh in blender or food processor. Juice lemon(s) over avocado. Add garlic and blend. NOTE For more subtle lemon taste, only add ½ of the lemon juice.
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Chop fresh dill, discarding the stems. Stir into avocado to create your avodaise sauce.
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Rinse tomatoes. Trim & discard bottom ends of asparagus. Spray sheet pan and place both on the pan. Season with salt. Add pepper to taste. Place in oven & set timer for 7 minutes.
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Heat olive oil in pan over medium heat. Slice salmon fillets into serving size portions if needed & season generously with salt & pepper.
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Add salmon fillets to frying pan, flesh side down. Cook for 2-3 minutes.
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Flip salmon. Cover with a lid and continue to cook for 3-4 minutes.
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Remove asparagus and tomatoes from oven, ensure asparagus is al dente. If not, continue to cook for a couple more minutes.
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Plate salmon and top with Avodaise Sauce. Plate asparagus and tomatoes. Serve and enjoy!
