Herb-Roasted Salmon with Potato Wedges and Asparagus

Ingredients

• Salmon150 g
• Potato1 medium (180 g)
• Asparagus1/2 cup (70 g)
• Thyme1/4 tablespoon (1 g)
• Low-Calorie Mayonnaise1 tablespoon (14 g)
• Oil1/2 teaspoon (5 ml)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   Peel the potatoes, cut into pieces and place them in a pot filled with boiling water. Boil for 10-12 minutes. Drain.

2. 2

   Step 2

   Separately, season the salmon with garlic powder, half of the thyme and a pinch of salt.

3. 3

   Step 3

   Place a pan over high heat. Once heated, add the salmon and cook for 4 minutes per side.

4. 4

   Step 4

   If you wish, once flipped, you can cover it so that it cooks evenly.

5. 5

   Step 5

   Cook the potatoes and asparagus for 2 minutes per side over medium heat.

6. 6

   Step 6

   Once the potatoes are done, remove and sprinkle with the remaining thyme.

7. 7

   Step 7

   For the sauce, mix the mayonnaise with the garlic powder and spread over the fish.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Herb-Roasted Salmon with Potato Wedges and Asparagus can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.