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Salmon and Asparagus

Salmon and Asparagus Picture

Calories 515 (17% from fat)
Fat 10 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Chol. 152 mg.
Sodium 198 mg.
Carb. 47 gram
Fiber 8 gram
Sugar 11 gram
Sugar Alcohol 0 gram
Protein 69 gram

Ingredients


2 lb. salmon fillet

2 lb creamer potatoes

1 lb asparagus

Fresh dill

1 lemon


1. Preheat oven to 400 degrees Fahrenheit.

2. Rinse salmon and place it in the center of a large casserole dish. Thinly slice the potatoes and do not separate. Fan out the potatoes around the perimeter of the salmon in the dish.

3. Rinse the dill and spread liberally on top of the salmon. Slice the lemon in half and squeeze over the salmon and potatoes. Cut the ends off the asparagus and pace on top of the salmon.

4. Cover and bake for 45 minutes or until the salmon is white and flaky and the potatoes do not stick to a fork when you stab them.

Yield: 4 Servings


 

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