Nutrition balance score
Good
Glycemic Index
32
Low
Glycemic Load
5
Low
Nutrition per serving
Calories482.6 kcal (24%)
Total Fat41.1 g (59%)
Carbs14.6 g (6%)
Sugars7.6 g (8%)
Protein19.2 g (38%)
Sodium73.8 mg (4%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Combine halved cherry tomatoes with .5 tbs olive oil, minced red onion, salt and pepper. Mix & marinate in a shallow plate or bowl while cooking salmon and asparagus.
Step 2
Season salmon with salt and pepper. Let sit while you prepare the asparagus.
Step 3
Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes then soak in ice water to stop cooking. This way they will cook faster and evenly in the skillet. You can skip this step if you have very thin asparagus. Drain and set aside.
Step 4
Heat 1 tbs olive oil in a large pan over medium-low heat. Gently cook salmon on both sides until golden brown. Remove the salmon fillets from pan and set aside to a plate.
Step 5
In the same pan over medium heat, add minced garlic then vegetable broth. Bring to a simmer. Add butter, parsley. Give a quick stir to combine.
Step 6
Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add salmon back to the pan and reheat for another minute.
Step 7
Separate fish & asparagus with divided marinated tomatoes. Enjoy!
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