Rosemary Salmon with Grilled Asparagus

Discover the irresistible allure of rosemary salmon, a beloved dish renowned for its rich, savory flavors. The star of this recipe is the fragrant rosemary, which imparts an unbelievable depth of flavor to the salmon as it bakes to perfection. Paired with vibrant asparagus and sweet red peppers, this meal not only bursts with color but also offers a healthy and quick dinner option that consistently garners rave reviews.

Imagine a dish seasoned with a harmonious blend of rosemary, garlic, and a balsamic vinegar drizzle. While it may sound intricate and time-consuming, this recipe is surprisingly simple. With a total preparation and cooking time of under 30 minutes, you can enjoy a gourmet meal without the fuss. The addition of fresh vegetables not only enhances the nutritional value but also complements the savory salmon beautifully.

For those evenings when time is of the essence, but you still crave a delicious and wholesome meal, this rosemary salmon recipe is your go-to solution. It’s easy to prepare, packed with flavor, and perfectly suited for your weeknight dinner rotation. Experience the delightful combination of tastes and textures that will leave you and your guests thoroughly satisfied. 🍽️🌿🐟

Ingredients

• 1-1/2 pounds salmon fillets, cut into 4 portions
• 2 tablespoons melted coconut oil or olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1 pound fresh asparagus, trimmed
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1/4 teaspoon pepper
• Lemon wedges

Directions

1. Preheat oven to 400°. Place salmon in a greased 15 x 10 x 1 baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over the salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in a pan; sprinkle with pepper.
2. Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.