Mustard-Baked Salmon And Asparagus – a delicious recipe with fresh dillweed, Dijon mustard, brown sugar, water, commercial reduced-fat, red potatoes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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 350u00b0 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 350u00b0 30 minutes or until fish flakes easily when tested with a fork. To serve, arrange fish, potato, and asparagus on individual plates.
404
kcal
Calories
17
g
Fat
36
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup minced fresh dillweed, 1/4 cup Dijon mustard, 3 tablespoons brown sugar, 3 tablespoons water, and more.
Yes, Mustard-Baked Salmon And Asparagus falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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