Baked Lemon Salmon and Parsley Potato Dinner

Serves 1 | Serving Size: 1 plate
Total Time: 20 min | Prep: 5 min | Cook: 15 min
Here is a dinner that is super easy and quick to prepare and cook, when you want to take less than 30 minutes. Try using leftover rice instead of potato to incorporate a resistant starch into your diet. You may find that although 2/3 cup of rice is 30 grams of carbohydrates, your blood sugar won’t rise as quickly using leftover rice, even when heated. Comprising a dinner of protein, vegetables and healthy fats, this is a nutrient rich meal.


  • 3 ounces salmon
  • 1/2 lemon
  • 1 Yukon gold potato
  • 1 tsp butter
  • 1 tsp fresh parsley
  • 4 asparagus spears
  • 1 slice of tomato


Preheat the oven to 425F.

Season the salmon fillet with salt and pepper. Place the salmon, topped with the thin slice of tomato, with lemon wedges alongside, in a glass pie pan in the oven. Bake the fish until it reaches an internal temperature of 145 degrees F.

Meanwhile, microwave the potato for 3 minutes then add it to the oven. Place the asparagus in a pan and bake it with the fish for the last 5 or 6 minutes. You want the asparagus to be crisp tender.

Plate your dinner. Place the salmon with the tomato on the plate and squeeze the lemon over the fish. Add the potato and garnish the potato with the butter, black pepper, and parsley. Add the asparagus and a bit of garlic salt, butter, lemon and pepper to taste over the asparagus.

Allergens: Milk, Egg, Fish
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.