This simple dinner checks all 4 boxes! Low sodium, low fat, low calorie, low carb. But filling? Yes! Delicious? Absolutely! The trick to amazing asparagus is to snap off the woody ends and then peel the stalks lightly with a vegetable peeler. Pre-heat your oven to 425 degrees. Line a sheet pan with foil so cleanup is a breeze. Then put 1 tsp. extra virgin olive oil on the pan. Spread it out with your hands, roll the asparagus through the oil and use your fingers to coat each piece. You’ll be surprised how far that one teaspoon of oil goes! Add your salmon to the tray, and some cherry tomatoes. If you are lucky enough to shop at a Wegmans, pick up a container of “Flavor Bombs Tomatoes.” Worth every penny. Or better yet, grow your own! I have a crop of soon-to-be-ripe cherry tomatoes on the kitchen counter right now! (Yes, in January!) Leave the pan on the counter for 30 minutes so the food comes to room temperature. Then pop it in the oven, and 10-12 minutes later, dinner is ready! (If salmon flakes with a fork, it is done.)
Super great salmon tricks:
Invest in a microplane. Then wash a lime, lemon, orange (or all 3!) and zest the rind right over the salmon before baking. Be careful to only zest the rind, and not the layer of white pith between the rind and the fruit, which has a bitter taste.
While salmon is in the oven, make Tzatziki sauce. Fold together in a small bowl: 1 small container of plain, fat-free Greek yogurt, some fresh or dry dill weed, and about 1/4C finely chopped peeled cucumber. One tbsp. dollop of this tangy sauce is all you need!
Or, make a fruit salsa, consisting of: 1/8C chopped red onion, 1/4C chopped fresh (not canned) pineapple, 1/4C chopped fresh mango, 2 sliced strawberries, and chopped cilantro (or parsley) to taste. Fruit and salmon go together like rhythm and blues! :o)