Ingredients
2
2 servings
- •1 yellow squash, thinly sliced
- •½ red onion, diced
- •1 red bell pepper, diced
- •½ lb asparagus, spears, chopped
- •2 salmon fillets
- •2 tablespoons honey
- •1 tablespoon low sodium soy sauce
- •1 tablespoon fresh ginger, minced
- •salt, to taste
- •black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a small bowl, mix together the honey, soy sauce, ginger, salt, and pepper until combined. Set aside.
- On a parchment-lined baking sheet, arrange the yellow squash, red onion, bell pepper, asparagus, and salmon fillets in rows in an even layer.
- Drizzle oil on the yellow squash, red onion, bell pepper, and asparagus, and season with salt and pepper.
- Pour the honey ginger sauce over the salmon fillets.
- Bake for 15 minutes, until the salmon is cooked and the veggies have softened slightly.
- Plate salmon with veggies on the side and serve.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 418
- Carbohydrate: 37g
- Fat: 17g
- Fiber: 4g
- Protein: 30g
- Sugar: 28g
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