pink salt diet recipe
A delicious and effortlessly nourishing pink salt diet recipe that is a true family favorite, perfectly seasoned and packed with nutrients. This sheet pan meal is ideal for a flavorful, diet-friendly meal without the fuss, making it a staple in any healthy eating journey.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Low Carb
Ingredients
4 each Salmon Fillets (6 oz each)
1 bunch Asparagus Spears (1 lb)
1 pint Cherry Tomatoes
3 tablespoons Olive Oil
1-2 teaspoons Pink Himalayan Salt
1/2 teaspoon Black Pepper
1 each Lemo
1/2 teaspoon Garlic Powder (optional)
2 tablespoons Fresh Dill or Parsley (chopped, for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup
- Wash and trim the woody ends off the asparagus. Halve the cherry tomatoes. Place both vegetables on the prepared baking sheet
- Drizzle the vegetables with 1 tablespoon of olive oil. Sprinkle them with 1/2 teaspoon of pink Himalayan salt, 1/4 teaspoon of black pepper, and the optional garlic powder. Toss everything gently to ensure even coating. Spread them in a single layer on one side of the baking sheet
- Pat the salmon fillets dry with paper towels. Place the salmon fillets on the other side of the baking sheet, leaving some space between them and the vegetables
- Drizzle the salmon fillets with the remaining 2 tablespoons of olive oil. Season generously with the remaining 1/2-1 teaspoon of pink Himalayan salt and 1/4 teaspoon of black pepper. Place lemon slices directly on top of each salmon fillet or around them
- Transfer the baking sheet to the preheated oven. Bake for 12-18 minutes, depending on the thickness of your salmon fillets and your desired doneness. Salmon is typically cooked when it flakes easily with a fork, and the vegetables should be tender-crisp
- Carefully remove the baking sheet from the oven. Garnish with fresh dill or parsley, if using. Serve immediately with extra lemon wedges if desired
Notes
Do not overcook salmon; it becomes dry. Check for doneness around the 12-minute mark (internal temperature of 145°F/63°C).
Pat salmon fillets dry with paper towels before seasoning to help seasoning adhere and promote a crispier exterior.
Spread vegetables in a single layer to roast evenly; crowding causes them to steam instead of roast.
Use a good quality, fine-grain pink Himalayan salt for even seasoning and its subtle mineral notes.
The acidity from fresh lemon brightens all the flavors in the dish, so don't skip it.
Store cooled leftovers in an airtight container in the refrigerator for up to 2-3 days.
For best texture, reheat leftovers in an oven or toaster oven at 275°F (135°C) for 10-15 minutes.
Leftover salmon is also delicious cold, flaked over a salad or mixed for a salmon salad.
Find it online: https://powerecipe.com/pink-salt-diet-recipe/