Mustard-Baked Salmon And Asparagus
- 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
- 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 350u0b0 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 350u0b0 30 minutes or until fish flakes easily when tested with a fork. To serve, arrange fish, potato, and asparagus on individual plates.
fresh dillweed, dijon mustard, brown sugar, water, commercial reducedfat, red potatoes, vegetable cooking spray, salmon, fresh asparagus
Taken from www.myrecipes.com/recipe/mustard-baked-salmon-asparagus (may not work)