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Salmon and Vegetables
2 of a 4-ounce fresh or frozen skinless salmon fillets 10 ounces fresh asparagus spears, trimmed 6 ounces tiny new potatoes, cut into 1-inch pieces 2 tbsps white or regular balsamic vinegar 1 tsp cooking oil 1 tsp snipped fresh dill or 1/2 tsp dried dill 1/4 tsp salt 1/8 tsp ground black pepper Fresh dill is optional. Thaw salmon, if frozen. Rinse salmon and pat with paper towels. Arrange salmon in a microwave safe 2-quart square baking dish. Arrange asparagus and potatoes around salmon. In a small bowl, combine balsamic vinegar, oil, snipped or dried dill, salt, and pepper. Drizzle over salmon and vegetables. Cover with vented plastic wrap. Microwave on 100 percent power (high) for 10 to 12 minutes or until fish flakes easily when tested with a fork and vegetables are tender, turning dish once halfway through cooking if necessary. If desired, garnish individual servings with additional fresh dill. Nutrition per serving for 2: 328 calories 16 grams total fat 67 mg cholesterol 365 mg sodium 23 grams carbohydrates 4 grams fiber 28 grams protein
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