Mustard-Baked Salmon and Asparagus

Name: Mustard-Baked Salmon and Asparagus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams fresh asparagus; 3 Tbsps brown sugar; 59 milliliters Dijon mustard; 59 milliliters minced fresh dillweed; 1 Tbsp commercial reduced-fat olive oil vinaigrette; 454 grams round red potatoes, cut into 1/4-inch-thick slices; 454 grams salmon fillets; 3 Tbsps water

Mustard-Baked Salmon and Asparagus is a gluten free, dairy free, and pescatarian recipe with 4 servings. One serving contains 326 calories, 29g of protein, and 12g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of asparagus, brown sugar, dillweed, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. It works well as a rather expensive main course. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine first 5 ingredients in a small bowl; stir well.

Equipment you will use

Bowl

Combine 2 tablespoons dillweed mixture and potato in a 13- x 9- x 2-inch baking dish coated with cooking spray; toss well.

Ingredients you will need

Cooking Spray

Dill

Potato

Equipment you will use

Baking Pan

Spread potato in baking dish in a single layer.

Ingredients you will need

Potato

Spread

Equipment you will use

Baking Pan

Bake, uncovered, at 350 for 20 minutes, stirring once.

Equipment you will use

Oven

Push potato to sides of baking dish, and arrange fish in center of dish.

Ingredients you will need

Potato

Fish

Equipment you will use

Baking Pan

Drizzle 1/4 cup plus 2 tablespoons dillweed mixture over fish.

Ingredients you will need

Dill

Fish

Snap off tough ends of asparagus spears.

Ingredients you will need

Asparagus

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.

Ingredients you will need

Asparagus

Vegetable

Dill

Potato

Fish

Equipment you will use

Peeler

Oven

Knife

Equipment

Ingredients

Servings:

454grams

fresh asparagus 3Tbsps

brown sugar 59milliliters

Dijon mustard 59milliliters

minced fresh dillweed 1Tbsp

commercial reduced-fat olive oil vinaigrette 454grams

round red potatoes, cut into 1/4-inch-thick slices 454grams

salmon fillets 3Tbsps

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.