Lunch / Dinner
Roasted Salmon with Asparagus & Parsley Salad
When it comes to #trendingdiets, paleo is a big one. People who fuel their bodies on this ancestral diet eschew agricultural-era foods such as grains, legumes, and dairy. Instead, they focus their eating efforts on items such as meat, fish, eggs, fruits, nuts, seeds, and veggies that were available to our hunter-gather ancestors.
This salmon recipe features just a few simple ingredients but imparts big, fresh flavor. Top the roasted salmon with asparagus, fresh parsley, and a paleo-friendly salad dressing.
FOR THE SALAD, WHISK:
FOR THE SALMON, PAT:
Test Kitchen Tip
Look for “Paleo-friendly” Dijon mustard. It should be as simple as mustard seeds, salt, and vinegar.
Preheat oven to 400°. Line a baking sheet with foil.
For the salad, whisk together vinegar, oil, shallots, tarragon, Dijon, and honey for the vinaigrette; season with salt and pepper.
Blanch asparagus in a pot of boiling salted water until crisp-tender, 30–60 seconds; transfer to an ice water bath to stop the cooking, then drain and pat dry.
Toss asparagus and parsley with vinaigrette just before serving.
For the salmon, pat fillets dry; rub both sides with oil and season with salt and pepper.
Arrange fillets on prepared baking sheet. Roast fillets until the thickest part is still translucent and a thermometer inserted into center registers 125° for medium-rare, about 8 minutes.
Top fillets with salad.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 75mg 25%
Sodium 195mg 8%
Carbs 7g 2%
*Percent Daily Values are based on a 2,000 calorie diet.