Preheat oven to 425 degrees. Line a baking pan with foil, and spray with cooking spray. Place salmon fillets on one side of the baking pan, and the asparagus on the other. (You could also use two separate pans if desired).
In a small bowl, mix together the ingredients for the dry mixture (the parmesan and the seasonings.) Lightly spray the asparagus with cooking spray and sprinkle 2 tbs of this dry mixture over the asparagus.
Mix the rest of the dry mix with the lemon juice and yogurt. Drizzle this mixture over the salmon, spreading it out evenly over the fish. Bake 15-20 minutes, or until fish is cooked through (opaque in the thickest part) and the topping is starting to get lightly golden on both the fish and asparagus. Enjoy!
Grill Option: If you would like to grill this recipe, you can just put the fish in one foil packet (spray with cooking spray first), and the asparagus in another and grill over medium high heat for 10-15 minutes, or until fish is cooked through and asparagus is tender.
|2 (4 oz)||Salmon fillets (if frozen, let thaw before using) |
|1 bundle||Asparagus, washed and ends trimmed off (about 20 spears) |
|Dry Spice Mix:|
|1/3 cup||Parmesan cheese, grated|
|1/2 tsp||Garlic powder|
|1/4 tsp||Onion powder|
|1 tbs||Dried parsley|
|1 tbs||Lemon juice (juice from 1/2 lemon)|
|1/4 cup||Plain low fat Greek yogurt|
|2 tsp||Garlic, minced|
 You could also double this recipe and use a 1 1/4 lb salmon filet. This would make 4 servings.
 You could also swap the asparagus out with a different veggie of choice, but you may want to lightly steam it before cooking so it cooks at the same rate as the fish in the oven.
|Servings (4 oz fish + 10 asparagus spears)||2|
|Calories per Serving||275|
|Saturated Fat||1 g|
|WWP+: (per serving)||7|
|SmartPoints™: (per serving)||6|
|Freestyle Points: (per serving)||3|