Mediterranean Herb Salmon with Roasted Asparagus
Heart-healthy wild salmon baked with extra virgin olive oil, fresh lemon juice, garlic, and cracked black pepper, paired with tender roasted asparagus spears.
Rich in anti-inflammatory omega-3 fatty acids that help protect delicate glomerular blood vessels. Keeps sodium well below 200 mg per serving by using citrus acid and garlic for robust flavor.
Ingredients
Check items as you prep your kitchen:
Cooking Instructions
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Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking sheet with parchment paper.
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Arrange the trimmed asparagus spears on one side of the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with black pepper.
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Place the salmon fillets skin-side down on the other side of the baking sheet.
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In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, minced garlic, and oregano. Spoon the mixture evenly over the top of each fillet.
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Top each salmon fillet with two lemon slices.
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Bake for 12 to 15 minutes until the salmon flakes easily with a fork and the asparagus is tender-crisp.
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Serve hot with an extra squeeze of fresh lemon juice if desired.
Kidney Nutrition & Mineral Prep Tips
Dietitian Tip: In Stage 1 CKD, healthy fats like olive oil and omega-3s from cold-water fish help reduce vascular inflammation. While potassium is moderate, kidneys at Stage 1 excrete potassium normally, making asparagus and salmon safe choices.
Stage Adaptation: Suitable for Stages 1 through 3a. For later stages requiring lower potassium, substitute asparagus with steamed green beans or zucchini.