My son Toby has been eating so healthy lately. He actually wants to eat healthy all the time but it’s expensive, especially for us. However, we do try and pick up some chicken breasts and salmon when we can. Since he’s all about portion control, these bags of Wild Salmon Fillets last for awhile. One day when I was cooking this for Toby, I looked at my husband and said, “why aren’t we cooking us the same thing? we should try and eat healthy too you know.”
Lemon Peppered Salmon with Asparagus (or Broccoli) has become a family favorite now. We love it! And since we don’t get crazy with our ingredients, we can afford this meal for our whole family. You know what I really love about this meal too? It’s fast! In 15 minutes you can have a healthy meal prepared. Just the other day, I quickly whipped this up for Toby since he was working concession stand and didn’t want to eat that food. I popped it into a food tray container and took it to him.
Some things to know about the recipe; We use the Marketside packaged Asparagus Spears. I like these because I know that hands haven’t been all over them. The salmon fillets are perfectly sealed individually so we can take out as many as needed. They are 4oz portions and 100 calories each. You can get the 1lb bags for just $4 bucks. As far as the recipe goes, I don’t measure anything. I only add what I think looks right. And if you run out of lemon juice but your salmon doesn’t look quite done, then add a little more. It’s all about personal taste. I try to add small amounts of lemon juice at a time so that when it’s close to done, I can get that ‘blackened’ look and taste. SOO good!
Since we love the new Saute Express butters, we are going to start using them in the future! We have used them on french bread, in our shrimp, and
Lemon Peppered Salmon with Asparagus
By January 9, 2013Published:
- Prep: 2 mins
- Cook: 15 mins
- Ready In: 17 mins
A quick, healthy meal that can even be cooked in one pan!
- Wild Salmon Fillets
- Asparagus Spears (we use Marketside)
- Lemon Pepper Seasoning
- Lemon Juice (from bottle or fresh lemon)
- dash Extra Virgin Olive Oil
- Add olive oil and lemon juice to pan. I usually season with pepper before adding food but we like extra pepper and it's totally optional.
- Add in salmon fillets and asparagus. I cooked them together to save time.
- Cook until done. Obviously you don't want raw salmon so cook until salmon flakes easily.
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