Salmon and Vegetables
Salmon and Vegetables Recipe
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:
16 grams total fat
67 mg cholesterol
365 mg sodium
23 grams carbohydrates
4 grams fiber
28 grams protein