Course: Dinners
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total: 35 minutes
INGREDIENTS
- Asparagus (5 oz/ 141 grams)
- Salmon fillet (4 oz/ 113 grams)
- Garlic (1 clove chopped)
- Lemon juice (2 tbsp)
- Grape tomatoes (8)
- Sriracha (1/2 tsp)
- Olive oil/ coconut oil (1 tsp)
- Parsley
- Salt
- Pepper
METHOD
STEP 1:
Trim the ends of asparagus and wash them. Boil them in hot water for 3 minutes and then place them in cold water to stop cooking. Drain and set aside.
STEP 2:
Heat oil in a pan over medium-low heat. Season salmon with salt and pepper and cook it from both sides. Once it is cooked, remove and set aside.
STEP 3:
Now in the same pan, add garlic, lemon juice, sauce, and parsley. Stir and cook for some time. Now, add asparagus and toss for 2 minutes on medium heat. Now add salmon to the pan as well and cook.
Step 4:
Serve it in a dish or meal-prep container. While serving, add grape tomatoes with it. You can enjoy it fresh as well as store it in the refrigerator for up to 5 days.
NUTRITION FACTS
Serving: 1
| Calories | 280 kcals (150 calories from fat) |
| Protein | 25 g |
| Carbs | 10 g |
| Fat | 16 g |
| Sodium | 210 mg |
| Cholesterol | 60 mg |