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High-ProteinSheet PanSpring
Springtime Salmon Salad
A fresh, flavorful 20-minute sheet pan meal packed with healthy fats, fiber, and protein—the 3 keys to satiety.
20 min
2 servings
Ingredients
- 1 bunch asparagus, trimmed
- 1/3 cup chopped shallot
- 1 large daikon radish, halved (optional)
- 2 wild caught salmon filets
- Avocado oil
- Fresh lemon juice
- Fresh chopped garlic
- Salt and pepper to taste
- Lemon wedges for garnish
- Spring mix salad greens for serving
- 1 ripe avocado, sliced
Instructions
- 1
Preheat oven to 350°F.
- 2
Prep the veggies: trim asparagus, chop shallot, and halve daikon radish if using.
- 3
Pat salmon filets dry with a paper towel.
- 4
Arrange veggies and salmon on a large baking sheet.
- 5
Drizzle everything with avocado oil and season with lemon juice, garlic, salt, and pepper.
- 6
Bake for 5 minutes, then TURN OFF the oven.
- 7
Leave in the oven for another 10-15 minutes, or until salmon is cooked to your liking and veggies are tender.
- 8
Serve over a bed of spring mix salad greens with sliced avocado and lemon wedges.
Cory's Notes
This is one of my favorite springtime meals because it features asparagus—one of my favorite spring vegetables. The combination of healthy fats from the salmon and avocado, fiber from the veggies, and protein makes this incredibly satisfying. The turn-off-the-oven method keeps the salmon perfectly moist and tender.