Baked Salmon with Asparagus and Risotto
- Preheat oven to 400 degrees. Slice lemon into rings and place on top of salmon filets. Bake for 7-10 minutes.
- Wash asparagus and trim off woody ends. Add olive oil to a large skillet and sautee asparagus until color is more vibrant but they are still al dente. Season with salt, pepper and lemon juice.
- Cook risotto according to package instructions.
- Top with parmesan and parsley.
Recipe by Jennifer Schlub.
Jennifer provides free LIVE cooking classes every Tuesday evening at 6:00 pm EST! Her classes focus on nutrition for pregnancy and each week she shows you how to create meals that ensure a healthy pregnancy for both you and your baby.
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