The health benefits of wild salmon make it a smart addition to any weight loss diet. Wild salmon is low in calories and high in nutrients, including Omega-3 fatty acids, vitamin B12, vitamin D, vitamin E – the list goes on. These elements help prevent cardiovascular disease and work as antioxidants that encourage healthy cell growth. Omega-3 fatty acids have also shown to encourage weight loss when combined with exercise.
YIELDS: One Serving | 1 Lean, 3 Green, 3 Condiments
- 7 oz. raw salmon (should yield one 5-oz cooked serving)
- 1 cup (12 medium 5-¼” to 7” spears) asparagus
- ¼ cup bell pepper, diced
- ¼ cup (1/2 medium 2-3/5”) tomatoes, diced
- ½ cup (4 oz) water
- 2 tbsp. red wine or white wine vinegar
- Dash of salt and/or pepper (optional)
- Non-stick cooking spray
- Preheat oven to 350°F.
- Place salmon in an oven-friendly baking pan. Add water to pan to help keep salmon moist while baking. Bake salmon 25-30 minutes.
- Dice tomatoes and peppers; place diced peppers and tomatoes on cookie sheet and spray non-stick cooking spray over vegetables until lightly covered.
- Bake/roast tomatoes and peppers in oven with salmon 20-25 minutes.
- Boil water for asparagus (~9 minutes). While water heats, clean and trim asparagus ends; leave as whole stalks or cut in half.
- Place asparagus into pot of boiling water. Cook on medium heat 10 minutes or until al dente (tender-crisp).
- Remove peppers and tomatoes from oven and let cool 2-3 minutes.
- Add peppers, tomatoes, and vinegar to blender. Blend until applesauce consistency.
- Place asparagus on plate, then place salmon on top.
- Drizzle puree over salmon.
- Serve and enjoy!