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.