Spring on a Plate: Juicy Salmon, Zesty Tomato Salsa, and Tender Asparagus Spears

Get ready to be a chef (quite literally) to this symphony of flavours! With spring near let’s make this scrumptious salmon sensation to your dearest guest or your family! There is a great deal of healthy features in this meal that will have you feeling as good as it tastes. From tender roasted wild salmon fillets accompanied by a vibrant juicy and tangy cherry tomato to the asparagus side, this is a perfect spring dish. It is full of protein and vegetables that are not only tasty but also easy to digest with plenty of benefits for gut microbe. A side note for sensitive people with stomach issues. Make sure that you fully cooked the asparagus, since raw vegetables can cause bloating and gas, which will cause these symptoms.

Juicy grilled salmon with fresh asparagus and zesty tomato salsa on a white plate.

Servings: 4

Calories per Serving: 400

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Ingredients

  • 4 wild salmon fillets skin-on
  • 2 cloves garlic minced
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp chilli flakes
  • 1 tsp lemon zest
  • 1 tsp fresh lemon juice
  • 1 tbsp olive oil

Roasted asparagus

  • 1 bunch of asparagus
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • Freshly ground black pepper to taste
  • 1/2 tsp fresh lemon juice

Cherry tomato salsa

  • 1/2 cup cherry tomatoes quartered
  • 2 cloves garlic minced
  • 1 tsp lime zest
  • 1 tsp fresh lime juice
  • 2 tbsp olive oil
  • 1/4 tsp sea salt
  • Freshly cracked black pepper to taste
  • 1/4 cup fresh cilantro chopped

Instructions

Here’s how you make it:
  1. Set your oven to broil.
  2. In a small bowl, combine the garlic, salt, pepper, paprika, lemon zest, lemon juice, and olive oil. Whisk well. Rub the salmon thoroughly with the mixture on both sides. Place in a covered dish to marinade in the refrigerator for about 35 minutes.
  3. Line a baking sheet with foil. Once the salmon has marinaded, place it on the baking sheet and place it in the oven to broil for 8 to 10 minutes or until pale pink and flaky.

Roasted asparagus

  1. Preheat your oven to 400 F.
  2. Remove the tough part of the asparagus stalks. Spread the asparagus out on a large baking sheet. Drizzle with olive oil and lemon juice. Sprinkle with salt, pepper, and garlic powder. Toss the asparagus to ensure it’s all evenly coated and cook for 10 minutes, flipping once after 5 minutes.

Cherry tomato salsa

  1. In a small bowl, combine the garlic, lime zest, lime juice, olive oil, salt and pepper. Whisk well. Add the cherry tomatoes and fresh cilantro. Toss the mixture together.
  2. Serve over the salmon once it’s cooked.

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.