RecipeRX

Lemon-Herb Baked Salmon with Roasted Asparagus and Sweet Potato

Lemon-Herb Baked Salmon with Roasted Asparagus and Sweet Potato is built to be delicious and practical while aligning with healthy eating principles. If you’re navigating Low‑FODMAP, common swaps like garlic‑infused oil and scallion greens help add flavor while staying gentle; personalize reintroductions with your clinician. Serve with a big side of vegetables and a whole‑grain or legume base for extra fiber, and taste as you go—layering herbs and acids can make low‑salt cooking sing. Always follow your clinician’s guidance for personalized targets.

Low-fodmap
Prep
15m
Cook
15m
Total
30m
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Lemon-Herb Baked Salmon with Roasted Asparagus and Sweet Potato

Ingredients

  • 2 Salmon fillets
  • 1 bunch Asparagus
  • 1 medium Sweet potato
  • 2 tablespoons Olive oil
  • 1 Lemon 1 Lemon
  • 1 tablespoon Fresh rosemary
  • 1 tablespoon Fresh thyme
  • 1 teaspoon Garlic-infused olive oil
  • to taste Salt
  • to taste Black pepper

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potato and asparagus with 1 tablespoon olive oil, salt, pepper, and half the lemon zest.
  3. Spread vegetables in a single layer on a baking sheet.
  4. Place salmon fillets on the same baking sheet or a separate one.
  5. Drizzle salmon with remaining olive oil, lemon juice, garlic-infused olive oil, rosemary, thyme, salt, and pepper. Top with remaining lemon zest.
  6. Bake for 12-15 minutes, or until salmon is cooked through and vegetables are tender.
  7. Serve immediately.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX