One Pan Roasted Salmon, Squash, and Asparagus - Slender Kitchen
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One Pan Roasted Salmon, Squash, and Asparagus

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391
Calories 
26g
Carbs 
16g
Fat 
37g
Protein 
6
Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content

Recipe

This One Pan Roasted Salmon, Squash, and Asparagus is full of flavor from a simple Lemon Dijon sauce and is ready in under 20 minutes.

I love the idea of one pan meals and make them often on busy night since it means less clean up; but I am not willing to sacrifice flavor just to get everything cooked on the same dish. That means finding things that cook at the same temperature and in the same time period so that everything turns out right. Unfortunately this normally means leaving out starchier vegetables since they take a long time to cook. Until I saw a trick to cut things like potatoes and hearty squashes into quick cooking chips, Game changer. Plus you end up with delicious, browned oven chips that are so good, you will be fighting for the last one.

Prep Time

One Pan Roasted Salmon, Squash, and Asparagus

9
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1.33 lbs. raw wild salmon
  • 2 tbsp. lemon juice
  • 2 tbsp Dijon mustard
  • 1 tsp. fresh dill (or half the amount dried)
  • 1/2 tsp. oregano
  • 2 U cloves garlic, minced
  • 1.5 lbs butternut squash (or other hearty squash)
  • 1 lb asparagus
  • 2 tbsp. olive oil
  • Salt and pepper

Nutritional Facts

Serving Size: 
6 oz. salmon and 2 cups veggies
Amount Per Serving
Calories 391
Calories from Fat 64
% Daily Value *
Total Fat 16g
11%
Saturated Fat 3g
5%
Monounsaturated Fat 3g
0%
Polyunsaturated Fat 3g
0%
Cholesterol 68mg
0%
Sodium 259mg
11%
Total Carbohydrate 26g
9%
Dietary Fiber 6g
24%
Sugars 6g
Protein 37g

Directions

  1. Preheat the oven to 450 degrees.
  2. Mix together the lemon juice, mustard, dill, and oregano. Place the salmon the pan (either 4 filets or one large piece) and brush with the mustard sauce.
  3. Peel the squash and thinly slice the squash into circular pieces, like chips. Toss the squash and asparagus with olive oil,salt, and pepper.
  4. Place the veggies around the salmon, placing them in an even layer.
  5. Bake for 12-15 minutes until the salmon is cooked through and flaky and squash is tender.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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