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Sheet-Pan Stuffed Salmon

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Sheet-Pan Stuffed Salmon

 2 portions (8 ounces each) stuffed salmon thawed if necessary
 14 oz asparagus tips
 12 oz shredded Brussels sprouts
 ⅓ cup lemon vinaigrette
 3 tbsp shaved Parmesan cheese
1

Preheat oven to 375°; line 2 rimmed baking pans with parchment paper. Place salmon on 1 prepared pan; spread asparagus on second prepared pan and spray with cooking spray. Bake salmon 20 minutes or until internal temperature reaches 145°; bake asparagus 13 minutes or until tender-crisp. Let asparagus stand 8 minutes or until slightly cooled.

2

In large bowl, toss Brussels sprouts, vinaigrette, cheese and asparagus. Makes about 5⅓ cups.

3

Cut salmon portions crosswise in half; serve with Brussels sprout salad.

Nutrition Facts

Serving Size 1/2 Salmon Portion, 1 1/3 Cups Salad

Servings 0

Amount Per Serving
Calories 414
% Daily Value *
Total Fat 27g42%

Saturated Fat 6g30%
Cholesterol 65mg22%
Sodium 772mg33%
Total Carbohydrate 26g9%

Dietary Fiber 6g24%
Sugars 7g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.