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
How to Make It
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.
Oxmoor House Cooking Light Collection
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