4 6-oz fillets of salmon
2 bunches of asparagus
8oz bean pasta (such as Banza)
1 red bell pepper
1 yellow bell pepper
½ cup orange cherry tomatoes
1 scoop Garden of Life Collagen Peptides
½ cup EVOO
2 lemons juiced
2 garlic cloves finely chopped
3 Tablespoons parsley chopped
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
First, cook pasta, drain and set aside.
Next, whisk together all dressing ingredients and set aside.
To make the salmon and asparagus, line a baking sheet with foil and then place salmon fillets on top and arrange asparagus around the salmon.
Drizzle olive oil over everything then sprinkle salt and pepper over everything.
Brush some of the dressing on the salmon. Bake at 450 for 12-15 minutes (if you want a more charred top on the salmon, broil for an additional 2 minutes).
While that is cooking, make the pasta salad.
Chop the bell peppers into bite sized pieces and slice the cherry tomatoes in half.
Add those into a large bowl with the pasta and then add the remaining ingredients and toss.
Divide the salmon, asparagus and salad into 4 equal containers and have 4 meals for the week!