Add a little restaurant flair to weeknight dinners when you serve this low-carb dish atop a bed of asparagus.
Photo by Gwénaël Le Vot
SERVES 4
¾ cup feta cheese, crumbled, divided
¼ cup rough-chopped fresh parsley
2 tablespoons rough-chopped fresh chives
Juice of half a lemon
Kosher salt
Fresh ground black pepper
1 whole salmon fillet (half of a whole salmon)
1–2 tablespoons olive oil
1½ pounds medium asparagus stalks
Lemon wedges
Preheat oven to 400 F. Line a half sheet pan or baking pan with foil. Combine ½ cup feta, parsley, chives, lemon, salt and pepper on cutting board. Chop all ingredients thoroughly to mix. Spread on fillet and place fillet in middle of prepared pan. In a small, shallow dish, toss asparagus with salt, pepper and olive oil. Spread asparagus around the sides of salmon fillet. Bake 15–20 minutes until salmon is cooked. Do not overcook! Salmon and asparagus should be ready at same time. If salmon and asparagus will not fit in the same pan, cook asparagus separately.
Remove from oven. Place asparagus on serving platter and garnish with remaining feta. Carefully place salmon fillet on top of or alongside asparagus. Garnish with additional herbs and lemon wedges.
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