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Ingredients
- 16 ounces Asparagus, Frozen
- 3 tablespoons Olive Oil
- 3 tablespoons mince Garlic, Cloves
- 1/4 teaspoons Salt
- 1/4 teaspoons Black Pepper
- 4 individual Salmon Fillet
Serving Day Ingredients
- 3 tablespoons Parmesan Cheese, Shredded
- 1 medium Lemon
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 6 ounces
- 518 Calories
- 36g Total Fat
- 8g Sat Fat
- 0g Trans Fat
- 99mg Cholesterol
- 345mg Sodium
- 8g Total Carb
- 3g Fiber
- 1g Total Sugars (Includes 0g Added Sugars)
- 41g Protein
- 4 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Organize Yourself Skinny for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide asparagus among half of the indicated number of gallon bags.
- In a small bowl mix together the olive oil, garlic, salt, and pepper.
- Brush salmon on both sides with the oil mixture.
- Place salmon in indicated number of gallon bags. Seal, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Place salmon on sheet pan. If the salmon's skin is still on then place on the sheet pan skin side down.
- Place the asparagus next to the salmon. Toss asparagus with leftover oil mixture.
- Sprinkle salmon and asparagus with shredded parmesan.
- Cut the lemon into slices and place over the salmon and asparagus.
- Bake at 400 degrees for 20 minutes.