Salmon with Asparagus and Lemon Sauce

Juicy salmon and crips asparagus topped with a lemon sauce—this low-carb, high-protein meal is perfect for easy gluten-free meal prep in under 30 minutes.

Prep Time10

Cook Time15

Resting Time2

Total Time27

Course: Dinner

Cuisine: American

Keyword: salmon with asparagus and lemon sauce

Servings: meal prep containers

Ingredients

Salmon

2 salmon fillets
Salt and black pepper to taste
1 tsp olive oil

Asparagus

2 bunches of asparagus rinsed and trimmed
2 cloves garlic minced
1/2 cup vegetable broth low-sodium
2 tbsp butter
1/2 lemon juiced
1 tbsp hot sauce
1 tbsp parsley finely chopped

Tomatoes

1 cup cherry tomatoes halved
1/2 small red onion finely chopped
1 tsp olive oil
Salt and black pepper to taste

Garnish

Slices of lemon

Instructions

In a medium bowl, combine cherry tomatoes, red onion, olive oil, salt, and black pepper. Set aside.
Season salmon fillets with salt and black pepper and let them sit.
Place a pot of water over medium-high heat, bring water to boil and add in the asparagus. Let it boil for 2-3 minutes and then submerge them into iced water. Drain and set aside.
Place a large skillet over medium-low heat. Add in the olive oil and cook salmon both sides until golden brown. Will take around 8-10 minutes. Remove from the skillet and set aside.
Add garlic to the same skillet followed by vegetable broth. Bring to simmer. Then, add in the butter, squeeze in the lemon, add hot sauce and parsley. Stir to combine.
Now, add in the asparagus and toss it for 2-3 minutes to let it cook. Add the salmon back into the skillet and let it reheat for 1-2 minutes.
Divide the salmon, asparagus, and tomato mix into the meal prep containers. Garnish with lemon slices. Store in the fridge for up to 3-4 days.

Nutrition