Tomato-Caper Roasted Salmon
Lemon-Butter Asparagus
Ingredients
- 1 cup grape tomatoes
- 2 Tbsp golden raisins
- 1½ Tbsp capers
- 3 Tbsp olive oil, divided
- ½ cup finely chopped fresh flat-leaf parsley
- 1 clove garlic, minced
- ¼ tsp salt
- ⅛ tsp crushed red pepper
- 3 (6-oz) salmon fillets
Instructions
- Preheat oven to 400°F. Toss together tomatoes, raisins, capers, and 1½ Tbsp oil on a large foil-lined rimmed baking; spread in a single layer. Bake 10 minutes or until tomatoes begin to burst.
- Meanwhile, combine parsley, 1½ Tbsp oil, garlic, salt, and red pepper in a food processor; pulse until smooth. Spread parsley mixture over fish.
- Add fish to pan. Roast 10 to 12 minutes longer until fish flakes with a fork. Serve with tomato mixture.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- 2 Tbsp butter, melted
- ½ tsp lemon zest
- ¼ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Steam asparagus in a steamer basket over simmering water 5 minutes or until crisp-tender.
- Remove from steamer basket; toss with butter, zest, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
380
|
98
|
478
|
| Fat (g) | 21 | 8 | 29 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 36 | 3 | 39 |
| Carb (g) | 10 | 6 | 16 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 430 | 258 | 688 |
Low Carb Meal Plan
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