Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Plum | 1 medium (66g) | 30 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium Yukon Gold potatoes, scrubbed, cut in ¼" slices
- 2 tbsp extra virgin olive oil
- 4 (4 – 6 oz) skinless halibut or other fish fillets
- 1 (12 oz) bunch slender asparagus, trimmed
- 6 plum tomatoes, chopped, about 1 cup
- 2 tbsp chopped fresh basil or cilantro
- 1 tbsp fresh lime juice
- ½ tsp minced garlic
Directions
Heat over to 400°F.
Coat 13"x9" baking dish with cooking spray.
Add potatoes, drizzle with oil and spread in even layer.
Toast potatoes until browned on bottom, 30 – 45 minutes.
Remove from oven.
Turn potatoes so browned side is up.
Increase oven temp to 450°F.
Place fish on potatoes.
Place asparagus between fillets.
Return to oven and roast until fish is opaque in center, 8 – 10 minutes for thin fillets and 12 – 15 minutes for thicker fillets.
Let stand while making salsa.
Combine tomatoes, basil, lime juice, and garlic.
Use wide spatula to serve potatoes with a portion of fish.
Distribute asparagus evenly.
Top with spoonful of salsa.