Rosemary Salmon and Veggies

Ingredients


  • 1-1/2 pounds salmon fillets, cut into 4 portions
  • 2 tablespoons melted coconut oil or olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1 pound fresh asparagus, trimmed
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1/4 teaspoon pepper
  • Lemon wedges

Description

 

 

  1. Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper.
  2. Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.