Roasted Lemon Salmon with Asparagus

By: Dr. Mary Claire Haver

Galveston-Diet-salmon-and-asparagus-Recipe-Featured-Image-5d8a8f804a4ef

This is the best way to cook salmon. Roasted at high heat, it turns out flaky and tender. The roasted lemon slices carmelize while cooking, and the result is a perfect complement to the flavor of the salmon.

Ready in 25 minutes

Serves 4 people

Macros: Net Carbs 1g, 42g Fat, 27g Protein

Ingredients

  • 4 four-ounce pieces of salmon
  • ½ cup of olive oil, divided
  • 1 lemon, sliced into 8 pieces
  • 1 large bunch of asparagus
  • 1 tablespoon sesame seeds
  • Salt and pepper to taste

Preparation

1. Preheat the oven to 450℉.
2. Put the asparagus in a bowl and toss with ¼ cup of olive oil. Season with salt and pepper.
3. Cover a sheet pan with parchment paper, and place the asparagus in a single layer on the pan.
4. Rub the salmon with the remaining oil, season with salt and pepper, and place on top of the asparagus.
5. Top each piece of salmon with 2 lemon slices, and put the sheet pan in the oven.
6. Roast until the salmon is cooked through, 12-15 minutes.
7. Plate the salmon (with the roasted lemon slices) and asparagus, and enjoy!

With an anti-inflammatory approach to nutrition, Dr. Haver has cracked the code and found an innovative solution that actually works at this time in our lives. The Galveston Diet can help women in menopause lose weight, burn fat, and feel more confident in their skin.

This blog provides general information and discussion about medicine, health and related subjects. The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker.

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