Baked Salmon with Roasted Asparagus on a Cracked Wheat Bun, suitable for CKD stages 1-2 and transplant. Low in sodium. Total time: 45mins
Ingredients
- 16 oz. fresh salmon fillet
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 12 oz. fresh asparagus spears (woody stems removed), washed
- 1 tablespoon olive oil
- 4 cracked wheat or whole-grain hamburger buns, toasted
Image
![](/sites/default/files/styles/large/public/baked-delicious-salmon-green-asparagus-and-lemon-2023-11-27-05-13-37-utc.jpg?itok=AFS14_No)
Directions
Nutritional Information Prep: 15 min, Cook: 30 min, Total: 45 min
- Preheat oven to 400°F.
- Place asparagus spears on a cookie sheet and spray with olive oil.
- Roast in the oven for 10 minutes or until tender and slightly brown.
- Remove from the oven and allow to cool
- Spray baking dish with olive oil.
- Place salmon fillets in baking dish and drizzle lemon juice over the top of each filet
- Bake 15 to 20 minutes until the salmon is flakey to the touch
- Serve salmon on a toasted hamburger bun, sprinkle with Butter Buds, roasted asparagus and Habanero Hollandaise Sauce
- Calories 394
- Carbohydrates 22.9 g
- Dietary Fiber 3.3 g
- Protein 35.1 g
- Fat 18.2 g
- Saturated Fat 4.3 g
- Sodium 272.8 mg
- Potassium 976.2 mg
- Calcium 78.5 mg
- Phosphorus 389.8 mg