Description
A simple and healthy Oven Baked Salmon and Asparagus recipe featuring tender salmon fillets and vibrant vegetables coated in low-carb sweet chili sauce and olive oil, baked to perfection in just 25 minutes.
Ingredients
Salmon
- 2 Pieces Salmon Fillet (8.4 oz total)
Vegetables
- 5 Pieces Asparagus (5 oz)
- 1/2 Piece Yellow Pepper (2.82 oz)
Seasonings
- 1 Tablespoon Olive Oil (15 ml)
- 4 Tablespoons Sweet Chili Sauce (low carb)
Instructions
- Prep the Ingredients: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Wash the vegetables thoroughly. Chop the yellow bell pepper into small cubes and slice each asparagus spear into 3 to 4 pieces.
- Prepare the Salmon: Place the salmon fillets on one side of the prepared baking sheet. Spoon the low-carb sweet chili sauce generously over each fillet, allowing some sauce to drip onto the adjacent vegetables to infuse extra flavor.
- Arrange the Vegetables: Spread the chopped yellow pepper and asparagus pieces around the salmon fillets. Drizzle the olive oil over the vegetables and toss gently on the baking sheet to ensure all pieces are evenly coated.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender but still vibrant.
Notes
- Use fresh, skin-on salmon fillets for best flavor and texture.
- Low-carb sweet chili sauce keeps the recipe healthier, but regular sweet chili sauce can also be used.
- To check for doneness, insert a fork into the thickest part of the salmon; it should flake easily and appear opaque throughout.
- Feel free to swap asparagus and yellow pepper for other vegetables like broccoli or zucchini if preferred.
