Mustard-Baked Salmon and Asparagus

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 25%
  • Fat: 9.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.4g
  • Protein: 29.1g
  • Carbohydrate: 30.5g
  • Fiber: 0.0g
  • Cholesterol: 44mg
  • Iron: 0.0mg
  • Sodium: 548mg
  • Calcium: 0.0mg

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

  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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