Baked Salmon with Roasted Asparagus

Servings: 2


  • 1/2 lb salmon fillet (4oz each serving)
  • 1 small bunch asparagus (*note – the thinner the more tender. Thick sprigs of asparagus have stayed on the plant too long and become woody)
  • 2 – 3 garlic cloves
  • 1 Tbsp balsamic vinegar
  • black pepper
  • Himalayan sea salt
  • 1 Tbsp Ghee
  • 1 Tbsp extra virgin olive oil


  1. Preheat the oven to 425°F and place rack in the center. Line a baking sheet with parchment paper.
  2. Peel and mince the garlic.
  3. Wash the asparagus and snap (or cut) off the woody ends. Transfer to the baking sheet. Drizzle with olive oil and season with the minced garlic, salt and pepper; toss to coat. Spread out in a single layer, leaving room for the salmon in the middle.
  4. Place the salmon fillets, skin-side down, in the middle of the baking sheet. Season with salt and pepper.
  5. Place in the oven and bake until the salmon is opaque and the asparagus is tender, 10-15 minutes.
  6. In a small saucepan, melt the Ghee over medium heat. Let it brown slightly, then remove from heat. Stir in the balsamic vinegar. Cover to keep warm.
  7. To serve, arrange asparagus on a plate and place the salmon on top. Spoon the balsamic-butter sauce over top. Enjoy

MetaLife Units:

2 Protein Units
2.5 Fat Units
0 Carbohydrate Units

Recipe by:

Dr. Shonna Babrow-Goodrich