Recipes
Shopping list
Ingredients
- Nonstick aluminum foil
- 1 small sweet onion
- 2 large sweet potatoes (about 1 ½ lb)
- 1 lemon, for juice
- 10 oz grape tomatoes
- Cooking spray
- 2 teaspoons Italian bread dip seasoning, divided
- 1 teaspoon kosher salt, divided
- 8 oz fresh asparagus spears
- 1 lb fresh salmon fillet, skin removed
- 2 tablespoons silvered almonds
- 2 tablespoons fresh Italian parsley
Steps
- Place oven rack in center of oven; preheat broiler on HIGH. Line baking sheet with foil. Chop onion coarsely (1 cup). Peel potatoes, if desired, and cut into 1-inch cubes. Halve lemon.
- Arrange tomatoes and onions on one-third of sheet; arrange potatoes on center third of sheet. Coat tomatoes, onions, and potatoes with spray; sprinkle with 1 teaspoon seasoning and ½ teaspoon salt. Place lemon cut-side up on sheet. Broil 10–15 minutes until vegetables begin to char and tomatoes start to release juices.
- Remove and discard tough root ends from asparagus. Arrange asparagus in single layer on remaining one-third of sheet. Place salmon on top of asparagus (wash hands); coat with spray and remaining 1 teaspoon seasoning and ½ teaspoon salt. Broil 8–10 minutes until vegetables are tender and center of salmon flakes easily and is 145°F. Remove from oven and let stand 5 minutes.
- Meanwhile, chop almonds and parsley finely. Top salmon and asparagus with tomato mixture and sprinkle with almonds and parsley; squeeze lemon juice over salmon and vegetables and serve with potatoes.
Amount per ¼ recipe serving: Calories 340, Total Fat 11g, Sat Fat 1.5g, Trans Fat 0g, Chol 70mg, Sodium 670mg, Total Carb 32g, Fiber 6g, Total Sugar 11g, (Incl. 0g Added Sugars), Protein 30g, Vitamin D 35%, Calc 6%, Iron 15%, Potassium 25%