Baked Salmon With Asparagus & Lemon Recipe

About this recipe

This Indian-inspired dessert recipe combines the richness of baked salmon with the refreshing tang of lemon and the subtle sweetness of asparagus. Perfect for a united family gathering, this dish is a wholesome and healthy choice for dessert, offering a diabetic-friendly twist to a classic. The vibrant flavors of Indian spices blended with the natural goodness of salmon create a dish that is both indulgent and nutritious. The combination of creamy salmon and zesty lemon makes it a delightful treat to end your meal on a high note.

Ingredients

• 1 Kg Indian Salmon (Rawas) Fish
• 250 G Frozen Asparagus
• - Olive Oil
• 50 g Black Pepper Powder
• 100 g Lemon
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Jeera Powder
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2. 2. In a small bowl, mix olive oil, turmeric powder, cumin powder, coriander powder, red chili powder, salt, and black pepper to make a marinade.
3. 3. Place the salmon fillet on the prepared tray and brush it generously with the marinade. Arrange the trimmed asparagus and lemon slices around the salmon.
4. 4. Drizzle the remaining marinade over the asparagus and lemon slices to ensure even coating.
5. 5. Bake the salmon and asparagus in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
6. 6. Remove the tray from the oven and let it cool slightly. Garnish the dish with fresh coriander leaves before serving.
7. 7. Serve warm as a flavorful and healthy dessert option, perfect for sharing with family.