Recipe

A dietitian’s kitchen typically prioritizes whole foods, lean proteins, and fiber-rich vegetables to balance steady energy levels and long-term health.

Sheet-Pan Lemon Herb Salmon and Asparagus

Name: Sheet-Pan Lemon Herb Salmon And Asparagus
Ingredients: 2 salmon fillets (6 ounces each); 1 bunch asparagus (woody ends trimmed); 1 tablespoon olive oil (extra virgin); 1 lemon (thinly sliced); 2 cloves garlic (minced); 1/2 teaspoon dried oregano; 1/4 teaspoon kosher salt and black pepper; 1 cup Greek yogurt (plain, non-fat or 2%); 1/2 cup fresh berries (blueberries or raspberries); 1 tablespoon chia seeds (for omega-3s and fiber); 1 tablespoon crushed walnuts (raw or toasted); 1/2 teaspoon honey (optional)

Mediterranean

2 servings, 25 minutes

Sources: Based on standard healthy cooking techniques from registered dietitian nutritionists.

2 servings

You’ll need

12 items · tap to check off

Make it step by step

11 steps · 15 min of timed cooking

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Arrange the salmon fillets and the asparagus in a single layer on the prepared baking sheet.
Whisk the olive oil, minced garlic, oregano, salt, and pepper in a small bowl until well combined.
Drizzle the oil mixture evenly over both the salmon and the asparagus, using your hands or a brush to coat everything lightly.
Place the lemon slices on top of the salmon fillets and nestle a few slices in between the asparagus spears.
Bake for 12–15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.⏱ 15 min
Spoon the Greek yogurt into a clean serving bowl.
Scatter the fresh berries over the surface of the yogurt.
Sprinkle the chia seeds and crushed walnuts over the top to provide a satisfying crunch.
Drizzle the honey lightly over the bowl if you prefer a touch of sweetness.
Stir the mixture slightly before eating to ensure the toppings are distributed evenly.

💡

Chef’s tip · For an extra boost of fiber and complex carbohydrates, serve this alongside a half-cup of cooked quinoa or farro.

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