Baked Salmon with Asparagus
Alright, queen — dinner’s about to get classy without the chaos. This Baked “Salmon” with Asparagus is elegance, ease, and a touch of sass on one tray. The tofu (or carrot “salmon”) roasts until tender while the asparagus gets perfectly crisp and caramelized — teamwork, darling. The lemony glaze ties everything together, giving major “I totally have my life together” vibes. It’s simple enough for a Tuesday but chic enough to impress your judgmental aunt. No fish, no fuss, just flavor that slaps. Serve it hot, sip something sparkly, and let the compliments roll in.
Baked Salmon with Asparagus
A vibrant Vegan Baked “Salmon” with Asparagus, featuring tofu or carrot fillets roasted with asparagus in a lemony, garlicky glaze.
Ingredients
For the “Salmon”:
- 1 block 14 oz extra-firm tofu or 4 large carrots (for carrot lox)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For the Asparagus:
- 1 bunch fresh asparagus trimmed
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 garlic clove minced
- Salt and pepper to taste
For Garnish:
- Lemon wedges
- Fresh dill or parsley optional
Instructions
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Press tofu for 15 minutes, then slice into fillets. For carrot lox, peel thin strips.
- Whisk olive oil, soy sauce, lemon juice, maple syrup, paprika, garlic powder, salt, and pepper in a bowl.
- Coat tofu or carrots evenly in marinade and set aside for 15 minutes.
- On the tray, arrange tofu on one side and asparagus on the other.
- Toss asparagus with olive oil, lemon zest, garlic, salt, and pepper.
- Bake for 25 minutes, flipping tofu halfway through for even caramelization.
- Garnish with fresh herbs and lemon wedges before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 18 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 30%
- Vitamin C: 22%
- Iron: 15%
- Calcium: 17%
- Magnesium: 11%
Additional Notes / Tips
- Use baby asparagus for extra tenderness — because nobody likes stringy veggies.
- Add crushed red pepper for a little attitude.
- Want a richer flavor? Add a drizzle of vegan butter before serving.
- Don’t skip the lemon — it makes the whole dish sparkle.
- Pairs beautifully with quinoa, couscous, or a chilled glass of white wine.
