Angie Asche

Simple Baked Salmon with Honey Lemon Sauce

Angie Asche
PREP 10 MIN
COOK  15 MIN

DF

EF

GF

NF

Number of servings
2
Ingredients

1 olive oil spray

300g salmon fillets 2 x 150g fillets

2 tsp honey (rice malt syrup or maple syrup)

2 tsp lemon juice

1 12 tsp white wine vinegar or other vinegar

1 tsp dried thyme or fresh if available, plus extra to serve

1 garlic clove minced

salt & pepper, to taste

1 bunch of (160g) asparagus woody ends trimmed

120g green beans trimmed

23 cup (100g) pre-cooked brown rice cooked according to packet directions

Methodbased on 2 servings
1

Preheat the oven to 180°C/fan-forced 160°C/gas 4. 

2

Cut 2 x 30cm pieces of baking paper or foil and lightly spray each with oil spray.

3

Place each piece of salmon (skin-side down) in the centre of the paper. Fold the sides up and roll in the ends to create a boat shape, leaving the top slightly open.

4

Whisk honey, lemon juice, vinegar, thyme, garlic, salt and pepper in a small bowl until combined. 

5

Divide sauce evenly between the fish packets, then tightly close each packet. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork. 

6

Meanwhile, bring a saucepan of salted water to the boil, add the asparagus and beans and simmer for 3-4 minutes, or until tender-crisp. Drain. 

7

Divide rice and vegetables between plates.

8

Carefully open the salmon packets and transfer salmon pieces to plates, pouring over the remaining sauce. Scatter over a little extra thyme to serve. 

Nutritional Informationper serving

Energy (kJ)

1873 kJ / 447 cals

Protein

37.2 g

Fat

21.9 g

Sat. Fat

4.4 g

Carbs

22.8 g

Sugar

6.2 g

Fiber

5 g

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