By Krista McCabe
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Place the trimmed asparagus on one half of the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Toss well to coat the asparagus evenly.
Mince the garlic cloves and combine them with the lemon zest and lemon juice in a small bowl.
Place the salmon fillets on the other half of the baking sheet, skin side down. Drizzle with the remaining 1 tablespoon of olive oil. Use a brush or spoon to spread the lemon-garlic mixture evenly across each salmon fillet. Season with salt and black pepper.
Bake in the preheated oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
While the salmon and asparagus are baking, prepare the orzo by reheating it gently in a saucepan over low heat, adding a splash of water if necessary. Stir in half of the chopped fresh parsley and adjust seasoning with salt and pepper, keeping it warm until ready to serve.
To serve, place a portion of the cooked orzo on each plate, top with a salmon fillet, and arrange a portion of roasted asparagus on the side. Garnish with the remaining fresh parsley.
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This Italian Main Course Healthy recipe is ready in 40 minutes and features salmon fillets, orzo, asparagus and other delicious ingredients. Contains 425 calories total.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Place the trimmed asparagus on one half of the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Toss well to coat the asparagus evenly.
Mince the garlic cloves and combine them with the lemon zest and lemon juice in a small bowl.
Place the salmon fillets on the other half of the baking sheet, skin side down. Drizzle with the remaining 1 tablespoon of olive oil. Use a brush or spoon to spread the lemon-garlic mixture evenly across each salmon fillet. Season with salt and black pepper.
Bake in the preheated oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
While the salmon and asparagus are baking, prepare the orzo by reheating it gently in a saucepan over low heat, adding a splash of water if necessary. Stir in half of the chopped fresh parsley and adjust seasoning with salt and pepper, keeping it warm until ready to serve.
To serve, place a portion of the cooked orzo on each plate, top with a salmon fillet, and arrange a portion of roasted asparagus on the side. Garnish with the remaining fresh parsley.
Calories per Serving: 425
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