1. Preheat oven to 400 F. Line baking sheet with parchment paper (make sure the parchment paper packaging says that it's safe to use at 400 F).
2. Pat dry salmon. Brush with 2 tablespoons of olive oil from all sides, season with salt and pepper. Place the salmon, skin side down, on a parchment paper lined baking sheet.
3. Coat asparagus with olive oil, season with salt and pepper. Place around salmon on the baking sheet.
4. Spread minced garlic on top of the salmon and the asparagus. Top with grated Parmesan cheese.
5. Bake the salmon in the preheated oven at 400 F for 15-20 minutes. Remove from the oven, top with chopped fresh parsley before serving
Garlic Parmesan Crusted Salmon and Asparagus by Julia
Nutrition Facts
Portion Size
385 g
Amount Per Portion
524
Calories
% Daily Value *
Total Fat 28g
36 %
Saturated Fat 7.3g
36 %
Cholesterol 126mg
42 %
Sodium 772mg
34 %
Total Carbohydrate 9.7g
4 %
Dietary Fiber 2.6g
9 %
Sugar 2.2g
Protein 57g
114 %
Vitamin D 25mcg
125 %
Calcium 271mg
21 %
Iron 3.7mg
21 %
Potassium 1145mg
24 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
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Garlic Parmesan Crusted Salmon and Asparagus by Julia recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
