Oven-Roasted Salmon with Asparagus, Mushrooms & Lemon-Parsley Drizzle
A quick stove-to-oven salmon dinner with March-friendly Washington produce: asparagus, mushrooms, and lemon. It stays distinct from your recent fish meals by avoiding clams, soup, and tomato-pasta territory.
Back to full listIngredients
- Fresh Atlantic Whole Salmon Fillet Farm Raised (sustainably sourced) 1 lb $12.99/lb
- Green Asparagus 1 lb $4.99/lb sale
- Kroger® Whole White Mushrooms 8 oz $2.79/8 oz
- Fresh Organic Lemon 1 $1.69 each
- Garlic 2 cloves $1.50 each
- Parsley 1/2 bunch $1.69 each
- Olive oil, salt, black pepper as needed pantry
Instructions
- Heat oven to 425°F. Trim 1 lb Green Asparagus ($4.99/lb sale). Slice 8 oz Kroger® Whole White Mushrooms ($2.79/8 oz). Mince 2 garlic cloves from Garlic ($1.50 each). Chop 1/2 bunch Parsley ($1.69 each). Zest and juice 1 Fresh Organic Lemon ($1.69 each).
- Place asparagus and mushrooms on a sheet pan. Toss with olive oil, salt, pepper, and half the minced garlic. Roast 10 minutes.
- Meanwhile, cut 1 lb Fresh Atlantic Whole Salmon Fillet Farm Raised ($12.99/lb) into 2 portions. Season with salt, pepper, and half the lemon zest.
- Push vegetables aside, add salmon to the pan, drizzle with a little olive oil, and roast 10 to 12 minutes more until salmon is just cooked through.
- While it roasts, mix remaining garlic, parsley, lemon juice, remaining zest, and 1 to 2 tablespoons olive oil into a loose sauce.
- Serve salmon over the roasted asparagus and mushrooms, spooning the lemon-parsley sauce over top.
Cook time: 35 minutes
Estimated cost: $13-17
Health notes: High in protein and omega-3s; asparagus and mushrooms add fiber and micronutrients.
Drink pairing: Sauvignon Blanc or dry Pinot Gris.