Baked Salmon with Asparagus and Risotto
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Servings
Ingredients
  • 4 ounces salmon filets approx. 6each
  • 1 large bunch asparagus
  • 1/2 lemon cut into rings
  • 1/2 lemon juiced
  • 1 cup risotto uncooked
  • 1 tablespoon olive oil
  • Salt and pepper Parmesan and parsley for topping
Servings
Ingredients
  • 4 ounces salmon filets approx. 6each
  • 1 large bunch asparagus
  • 1/2 lemon cut into rings
  • 1/2 lemon juiced
  • 1 cup risotto uncooked
  • 1 tablespoon olive oil
  • Salt and pepper Parmesan and parsley for topping
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Instructions
  1. Preheat oven to 400 degrees. Slice lemon into rings and place on top of salmon filets. Bake for 7-10 minutes.
  2. 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.
  3. Cook risotto according to package instructions.
  4. Top with parmesan and parsley.
Recipe Notes

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.

Sign up to get her weekly class schedule: https://tinyurl.com/y9hcx9bh