Salmon and Asparagus in a Bag

Salmon and Asparagus in a Bag
Salmon and Asparagus in a Bag might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 25g of protein, 14g of fat, and a total of 251 calories. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of olive oil, water, dill weed, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 450 degrees F (230 degrees C).
Equipment you will use
OvenOven
2
Place asparagus and water in a covered, microwave-safe, and vented bowl; steam in the microwave for 5 minutes.
Ingredients you will need
AsparagusAsparagus
WaterWater
Equipment you will use
MicrowaveMicrowave
BowlBowl
3
Rub salmon with olive oil, 1 tablespoon lemon juice, dill weed, salt, and black pepper; place in a foil oven bag. Toss spinach, capers, red onion, and asparagus with salt, black pepper, and 1 tablespoon lemon juice in the foil oven bag.
Ingredients you will need
Black PepperBlack Pepper
Lemon JuiceLemon Juice
AsparagusAsparagus
DillDill
Olive OilOlive Oil
Red OnionRed Onion
SpinachSpinach
CapersCapers
SalmonSalmon
SaltSalt
Dry Seasoning RubDry Seasoning Rub
Equipment you will use
Aluminum FoilAluminum Foil
OvenOven
4
Place vegetables on top of salmon. Fold foil bag closed and place in a baking dish.
Ingredients you will need
VegetableVegetable
SalmonSalmon
Equipment you will use
Baking PanBaking Pan
Aluminum FoilAluminum Foil
5
Bake in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully split bag open with a knife to release steam.
Ingredients you will need
SalmonSalmon
Equipment you will use
OvenOven
KnifeKnife

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.
Aromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.
DifficultyHard
Ready In45 m.
Servings4
Health Score100
Magazine