Salmon & asparagus never paired better..
- 1 bunch asparagus, ends trimmed (about 20 spears)
- 1 tablespoon olive oil
- Pinch kosher salt
- Pinch freshly ground black pepper
- 4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)
Preheat oven to 400 degrees F.
Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with salt, and pepper. Roast until cooked, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
Once the asparagus have cooled, slice as desired, and wrap 2-3 spears in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature. Mix extra asparagus around salmon roll-ups for decoration and additional fiber!
Calories: 30 cals per roll up
Carbohydrates: 3 grams
Protein: 11 grams
Low Fat √ Low Sodium √ Low Cholesterol √ Low Sugar √ Diabetic Friendly √ High Blood Pressure Friendly √ Gluten Friendly √