Mustard-Baked Salmon and Asparagus

Yield:

4 servings.

Recipe from

Nutritional 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

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

Preparation

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.

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.

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.

Note:

Oxmoor House Cooking Light Collection

January 1996