Fresh pumpkin, oats, and brown sugar are used to make this hearty and delicious breakfast muffin.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 ½ pounds salmon fillet
- ½ teaspoon garlic salt
- 1 pound fresh asparagus, trimmed
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Greek seasoning
- ¼ cup crumbled feta cheese
- 2 tablespoons pitted and chopped Kalamata olives
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.
- Stir together olive oil, lemon juice, and Greek seasoning in a small bowl. Combine feta cheese and olives in a second bowl.
- Brush half the oil mixture over salmon and drizzle the remainder over the asparagus.
- Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes, depending on thickness of the salmon. Sprinkle salmon with feta mixture during the last 5 minutes of cooking.
- I like to use the
- from this site.
- I used tomato and basil flavored feta.
Reviews
Excellent easy to make. I cooked at 375 for 20 min