Boring broiled fish is old news… It’s time to give that plain fish dinner a little kick with this Sweet Heat Salmon recipe. It’s not too hot… but have some tissues with you just in case! This immune nourishing recipe is rich in vitamins and minerals. We suggest using wild caught salmon which is a super food jam packed with omega 3 fatty acids, vitamin B, and potassium. For our vegetable we are pairing this sweet heat salmon with some delicious asparagus which is a great source of fiber and vitamin A, vitamin E, vitamin C and vitamin K. This simple oven baked Sweet Heat Salmon recipe is not only easy to make by using a sheet pan (minimal clean up!)…but It’s also delicious and great for your immune system.
Sweet Heat Salmon with Roasted Asparagus
Servings: 4 Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 2 0 minutes
1 bunch asparagus, woody ends trimmed and removed 1 tablespoon olive oil ½ teaspoon salt ½ teaspoon pepper
For the Salmon
2 tablespoons chili powder 2 teaspoons cumin 1 teaspoon dried basil leaves ½ teaspoon salt ½ teaspoon black pepper 1 tablespoon honey ¼ cup olive oil 4 (6-ounce) salmon filets
Preheat oven to 425 degrees. Make sure your oven is clean. Line a large rimmed baking sheet with parchment paper and set aside.
Meanwhile, in a medium bowl, toss the asparagus with the olive oil, salt and pepper. Set aside.
In a small bowl, combine the chili powder, cumin, basil leaves, and remaining salt, and pepper. Stir to combine. Add the honey, then drizzle in the remaining olive oil while whisking.
Place the salmon portions, skin side down, on the parchment paper. Using a pastry brush, brush each portion with the spice mixture. Place in the oven for 6-7 minutes, then remove and add the asparagus around the salmon on the sheet tray. Return to the oven for an additional 7-8 minutes. Remove from the oven when the salmon is caramelized on top and has reached an internal temperature of 145 degrees. Asparagus should be a vibrant green in color, but not limp.
If you are unable to find asparagus, consider sliced zucchini, summer squash, butternut squash cubes or sweet potato cubes- these can be frozen or fresh! Can sub alternate protein source or fish and use the sauce and asparagus to complete the meal.
Calories: 469 Fat: 33g Carb: 7g Fiber: 2g Protein: 35g