Photography by Rob Fiocca
Food Styling by Ian Muggridge
First published in Wish May 2005
food
Lemon-Baked Salmon
Heart-healthy and packed with omega-3s, this flavourful dish whips up in a flash.
Ingredients (Serves 6)
| 6 | 5-oz. salmon filets |
| 6 | teaspoons lemon olive oil |
| 2 | tablespoons fresh tarragon, chopped |
| 2 | tablespoons fresh marjoram, chopped |
| 2 | tablespoons fresh thyme |
| 2 | tablespoons grated lemon zest |
| 12 | asparagus spears |
| 1 | 500-g box acini de peppe pasta |
| 1 | pint cherry tomatoes, halved |
| 1 | tablespoon lemon juice |
| 1 | cup chives |
| 2 | teaspoons kosher salt |
Instructions
- Preheat oven to 375 F.
- Bring a large pot of well-salted water to a boil.
- Place filets on a parchment-lined baking sheet.
- Drizzle each filet with 1 teaspoon lemon olive oil. Season with salt and pepper.
- Mix together tarragon, marjoram, thyme and lemon zest. Divide and sprinkle the herb mixture over the filets.
- In the boiling water, blanch asparagus spears for 2 minutes. Save the boiling water to cook your pasta.
- Cut asparagus into 1-inch pieces.
- Cook pasta until al dente, approximately 8 minutes.
- While pasta is cooking, place salmon into oven and cook for 8-10 minutes.
- Drain pasta and mix with tomatoes, asparagus, lemon juice, chives and salt.
- Serve salmon on a bed of the pasta mixture.
Nutritional information
Nutrients per serving: 635 calories, 20 g fat, 43 g protein, 70 g carbohydrates, 5 g fibre. Excellent source of vitamins B6, B12 and good source of vitamins C and E.








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