Intermittent Fasting Dinner Recipes
Baked Salmon with Roasted Asparagus and Brown Rice
- 6 oz salmon fillet, skin-on (approx. 170g)
- 1 tablespoon olive oil (approx. 14g)
- 1 teaspoon lemon zest (approx. 2g)
- Salt and pepper, to taste
- 10 medium asparagus spears (approx. 120g)
- 1/2 cup cooked brown rice (approx. 125g)
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil.
- Place the salmon fillet on the baking sheet, skin side down. Drizzle with half the olive oil, then sprinkle with lemon zest, salt, and pepper.
- In a separate bowl, toss the asparagus spears with the remaining olive oil, salt, and pepper.
- Arrange the asparagus around the salmon on the baking sheet.
- Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
- Serve the baked salmon and roasted asparagus over cooked brown rice.
Nutrition Information (approximate):
- Calories: 568
- Carbs: 40g
- Protein: 45g
- Fats: 26g