Dinner

Roasted Salmon with Asparagus and Sugar Snap Peas is for Dinner.

Roasted Salmon with Asparagus and Sugar Snap Peas takes 15 minutes to prepare.

Roasted Salmon with Asparagus and Sugar Snap Peas takes 15 minutes to cook.

Roasted Salmon with Asparagus and Sugar Snap Peas makes 4 servings.

The ingredients for Roasted Salmon with Asparagus and Sugar Snap Peas are:

4 - 4 oz red sockeye salmon fillets
5 tbsp Balsamic Vinaigrette Dressing
2 Cups Fresh Sugar Snap peas
1 bunch small fresh asparagus
Pepper and dried dill to taste

Here is how you make Roasted Salmon with Asparagus and Sugar Snap Peas:

1. Preheat oven to 400 degrees F. Cover a 13 x 9 baking sheet with aluminum foil and spray with nonstick cooking spray. Arrange salmon skin sides down on one end of the baking sheet. Drizzle 3 tablespoons of the vinaigretter over the salmon and sprinkle with pepper and dill. 2. Combine peas and asparagus with the remaining 2 tablespoons of vinaigrette in a medium bowl and toss well to coat. Arrange asparagus and sugar snap peas on the other end of the baking sheet. 3. Bake 12 - 15 minutes until salmon is cooked and the peas and asparagus are tender and crisp. Serving Size:?4 servings of salmon - 4 servings of veggiesNumber of Servings: 4Recipe submitted by SparkPeople user PENTZEL.

The nutritional information for Roasted Salmon with Asparagus and Sugar Snap Peas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 289.1

• Total Fat: 16.4 g
• Cholesterol: 25.0 mg
• Sodium: 555.2 mg
• Total Carbs: 9.9 g
• Dietary Fiber: 2.5 g
• Protein: 23.6 g

The dietary needs meet for Roasted Salmon with Asparagus and Sugar Snap Peas is Low Carb