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Mustard-Baked Salmon and Asparagus

Yield 4 servings.

Ingredients

  • 1/4 cup minced fresh dillweed
  • 1/4 cup Dijon mustard
  • 3 tablespoons brown sugar
  • 3 tablespoons water
  • 1 tablespoon commercial reduced-fat olive oil vinaigrette
  • 1 pound small round red potatoes, cut into 1/4-inch-thick slices
  • Vegetable cooking spray
  • 4 (4-ounce) salmon fillets
  • 1 pound fresh asparagus

Nutrition Information

  • calories 323
  • caloriesfromfat 25 %
  • fat 9.1 g
  • satfat 1.4 g
  • monofat 3.7 g
  • polyfat 2.4 g
  • protein 29.1 g
  • carbohydrate 30.5 g
  • fiber 0.0 g
  • cholesterol 44 mg
  • iron 0.0 mg
  • sodium 548 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl; stir well. Combine 2 tablespoons dillweed mixture and potato in a 13- x 9- x 2-inch baking dish coated with cooking spray; toss well. Spread potato in baking dish in a single layer. Bake, uncovered, at 350° for 20 minutes, stirring once.

  2. Push potato to sides of baking dish, and arrange fish in center of dish. Drizzle 1/4 cup plus 2 tablespoons dillweed mixture over fish.

  3. Snap off tough ends of asparagus spears. Remove scales from spears with a knife or vegetable peeler, if desired. Arrange asparagus over potato; drizzle with remaining dillweed mixture. Cover and bake at 350° 30 minutes or until fish flakes easily when tested with a fork. To serve, arrange fish, potato, and asparagus on individual plates.

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