Mustard-Baked Salmon and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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