The baked salmon with light asparagus is a delicate, light, and healthy fish main course.
Fresh salmon, in fillets or steaks, available at the fish market or frozen, is a fish with numerous nutritional properties, tender and tasty meat, and rich in omega-3 fatty acids.
I used:
• fresh salmon fillets;
• wild asparagus which you can replace with cultivated asparagus [I buy the whole steamed frozen ones].
If you’re cooking for children and prefer not to use wine, you can use lemon juice or orange juice.
With the oven cooking in parchment without oil, the final result is very similar to that obtained with steaming.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1 bunch wild asparagus
- 2 salmon (in fillets)
- to taste white wine
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
Tools
- 1 Baking tray 10×11.5 inches
- 1 Parchment paper sheet
Preparation
Clean the wild asparagus:
• wash them under running water and let them drain in a colander;
• separate the tips up to the most tender part of the stem;
• remove the terminal part of the stems [cut and damaged].* alternatively, you can use cultivated asparagus [I buy the whole steamed frozen ones].
[I used wild asparagus tips that I had kept in the freezer, still frozen].
Wash the salmon thoroughly under running water, let it drain in a colander, and pat the remaining water with paper towels.
It should be well dried.Whether fresh or thawed, take the salmon out of the fridge at least half an hour before cooking.
Line a baking tray with a large piece of parchment paper so that you can close it into a parcel and proceed in order:
• place the salmon fillet or fillets on the parchment paper;
• drizzle with a shot of white wine;
• season with a pinch of salt and a pinch of pepper;
• place the asparagus on the salmon;
• season with a pinch of salt and a pinch of pepper;
close the parchment paper to form a package containing the salmon and asparagus.If you’re cooking for children and prefer not to use wine, you can use lemon juice or orange juice.
Briefly preheat the oven.
Bake at 356°F in a convection oven for 20 minutes.Open the parchment.
Plate it.
Drizzle with a bit of raw oil and grind some more pepper.Your baked salmon with asparagus is ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it according to the proportions and combinations indicated in your food plan.
***
DO NOT COPY AND PASTE MATERIAL FROM THE BLOG generally and especially ON SOCIAL PROFILES AND GROUPS [photos, ingredients, procedure – NOT EVEN IN SUMMARY FORM]: it is correct to share your photos of the executed recipes indicating the source i.e., linking the blog where the full recipe can be read.
FOR COPYRIGHT REASONS AND ALSO FOR THE HARD WORK BEHIND IT.
Thank you.
