GARLIC PARMESAN SALMON
Prep Time: 10 min
Cook Time: 15-20 min
This salmon is so delicious it almost tastes like it’s not healthy! I like it because you can still have it even if you are lactose intolerant! You just sub the parmesan for vegan parmesan and the Greek yogurt for Silk non dairy plain fat free yogurt and VOILA!!!
This dish is a definite family pleaser as well as a great entertaining dish for guests!!
INGREDIENTS
· 2 (4 oz) Pink Salmon fillets
· 2-3 cups broccoli, washed
Dry Spice Mix:
· 1/3 cup Parmesan cheese, grated
· 1/2 tsp Garlic powder
· 1/4 tsp Onion powder
· 1/2 tsp Paprika
· 1/4 tsp Salt
· 1/8 tsp Pepper
· 1 tbsp Dried parsley
10 asparagus spears
Wet Mix:
· 1 tbsp Lemon juice (juice from 1/2 lemon)
· 1/4 cup Plain low fat Greek yogurt or silk non dairy yogurt
· 2 tsp minced garlic
DIRECTIONS
Preheat oven to 425 degrees. Line a baking pan with foil, and spray with cooking spray. Place salmon fillets on one side of the baking pan, and the asparagus on the other. (You could also use two separate pans if desired).
In a small bowl, mix together the ingredients for the dry mixture (the parmesan and the seasonings.) Lightly spray the asparagus with cooking spray and sprinkle 2 tbs of this dry mixture over the asparagus.
Mix the rest of the dry mix with the lemon juice and yogurt. Drizzle this mixture over the salmon, spreading it out evenly over the fish. Bake 15-20 minutes, or until fish is cooked through (opaque in the thickest part) and the topping is starting to get lightly golden on both the fish and asparagus. Enjoy!
Grill Option: If you would like to grill instead, you can just put the fish in one foil packet (spray with cooking spray first), and the asparagus in another and grill over medium high heat for 10-15 minutes, or until fish is cooked through and asparagus is tender.
MACROS
Calories per serving (4 oz fish + 10 asparagus spears) 275
Fat per serving 15g
Protein per serving 30g
Carbohydrate per serving 8g
Fiber per serving 3g
Sodium per serving 226mg