Makes 2 servings
Wild salmon is not only delicious but also filled with omega-3 fatty acids, which your body can’t make for itself.
6 asparagus spears, ends trimmed
1 yellow or orange bell pepper, seeded and cut lengthwise into 8 pieces
6 medium cremini (brown) mushrooms, stems removed
Salt and freshly ground black pepper, to taste
1/4 teaspoon dried thyme
2 (4-ounce) salmon fillets, preferably wild
2 lime wedges, for serving
Preheat the oven to 450 degrees. Arrange the asparagus, bell pepper, and mushrooms in a 13 × 9-inch nonstick baking pan. Spray with cooking spray and season with salt and pepper. Sprinkle with thyme. Cover with foil and roast for 10 minutes. Uncover and roast 10 minutes longer, or until the vegetables are crisp-tender.
While the vegetables cook, spray an 8-inch-square nonstick baking pan with cooking spray. Arrange the salmon fillets in the pan, season with salt and pepper, and roast for about 10 minutes, until the salmon is no longer translucent in the center.
Arrange one piece of salmon and half the vegetables on each of two plates. Serve with lime wedges.
Per serving: Calories 248, Protein 26g, Total fat 12g, Sat fat 3g, Trans fat 0g, Cholesterol 75mg, Carbohydrate 9g, Dietary fiber 3g, Sodium 58mg