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Ingredients
- 1/4 cups chop Parsley, Fresh
- 6 teaspoons mince Garlic, Cloves
- 2 tablespoons Olive Oil #1
- 1 teaspoon Kosher Salt #1
- 1/2 teaspoons Black Pepper #1
- 16 ounces Asparagus, Frozen
- 2 pounds Yukon Gold Potato, Baby
- 4 individual Salmon Fillet
Serving Day Ingredients
- 2 tablespoons Olive Oil #2
- 1/4 teaspoons Kosher Salt #2
- 1/4 teaspoons Black Pepper #2
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 6 oz salmon
- 4 oz asparagus & 8 oz potatoes
- 689 Calories
- 37g Total Fat
- 7g Sat Fat
- 0g Trans Fat
- 93mg Cholesterol
- 716mg Sodium
- 46g Total Carb
- 7g Fiber
- 2g Total Sugars (Includes 0g Added Sugars)
- 43g Protein
- 9 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Unsophisticook 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?
- In a bowl, combine the parsley, garlic, olive oil #1, salt #1 and black pepper #1. Divide among the indicated number of pint freezer bags.
- Divide the asparagus among quart freezer bags.
- Divide the potatoes among half of the gallon bags. Cover completely with water.
- Divide the salmon fillets among the remaining number of gallon freezer bags.
- Label all bags and freeze together.
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 the salmon onto a baking sheet lined with parchment paper.
- Press the parsley rub into the cut side of the salmon fillet.
- Surround the salmon with the potatoes and asparagus.
- Drizzle the potatoes and asparagus with olive oil #2. Season with salt #2 and pepper #2.
- Bake at 400 degrees for 16-18 minutes or until the salmon flakes easily.