Roasted Jack Salmon with Asparagus | Schnucks
Roasted Jack Salmon with Asparagus Roasted Jack Salmon with Asparagus

One of our favorite healthy recipes, Roasted Jack Salmon with Asparagus is a full meal ready in 30 minutes and under 300 calories.

30M 6
Nutrition facts: 286 19G 66MG 192MG 2G 1G 25G
Ingredients: 3 tbsp. butter 3 tbsp. olive oil 1/2 tsp. paprika 1/4 tsp. cayenne pepper 1 1/2 lbs. whiting jack salmon 2 bunches asparagus, bottoms trimmed 2 bunches green onions, roots trimmed 2 tbsp. capers 2 tbsp. finely chopped fresh chives (or 2 tsp. dried chives) 1 tbsp. fresh tarragon leaves (or 1 tsp. dried tarragon) 2 tbsp. lemon juice lemon wedges to serve Instructions: Preheat oven to 400 degrees. Heat butter and oil in a small saucepan over medium heat until melted. Stir in paprika and cayenne. Remove from heat. Season fish all over with salt and pepper and place on a rimmed sheet pan. Arrange asparagus and onions around fish; season with salt and pepper. Pour butter mixture over fish and vegetables; toss gently to coat. Roast 15 minutes or until fish is opaque in the center and easily flakes with a fork. Transfer fish and vegetables to a platter. Top with capers and sprinkle with chives and tarragon. Drizzle with lemon juice and serve with lemon wedges.

Roasted Jack Salmon with Asparagus

Dinner, Seafood

One of our favorite healthy recipes, Roasted Jack Salmon with Asparagus is a full meal ready in 30 minutes and under 300 calories.

30M

6

One of our favorite healthy recipes, Roasted Jack Salmon with Asparagus is a full meal ready in 30 minutes and under 300 calories.

Ingredients

  • 3 tbsp. butter
  • 3 tbsp. olive oil
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 1 1/2 lbs. whiting jack salmon
  • 2 bunches asparagus, bottoms trimmed
  • 2 bunches green onions, roots trimmed
  • 2 tbsp. capers
  • 2 tbsp. finely chopped fresh chives (or 2 tsp. dried chives)
  • 1 tbsp. fresh tarragon leaves (or 1 tsp. dried tarragon)
  • 2 tbsp. lemon juice
  • lemon wedges to serve

Instructions

  1. Preheat oven to 400 degrees. Heat butter and oil in a small saucepan over medium heat until melted. Stir in paprika and cayenne. Remove from heat.
  2. Season fish all over with salt and pepper and place on a rimmed sheet pan. Arrange asparagus and onions around fish; season with salt and pepper. Pour butter mixture over fish and vegetables; toss gently to coat. Roast 15 minutes or until fish is opaque in the center and easily flakes with a fork.
  3. Transfer fish and vegetables to a platter. Top with capers and sprinkle with chives and tarragon. Drizzle with lemon juice and serve with lemon wedges.

Nutrition Facts

286 CALORIES Per Serving

FAT: 19G

SATURATED FAT: 6G

CHOLESTEROL: 66MG

SODIUM: 192MG

CARBOHYDRATES: 2G

FIBER: 1G

SUGAR: 1G

PROTEIN: 25G

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