Salmon and Asparagus in a Bag recipe

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Ingredients

1 pound asparagus spears, trimmed
¼ cup water
1 pound salmon fillets, skin removed
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon dried dill weed
salt and ground black pepper to taste
1 cup sliced spinach
1 tablespoon capers
¼ cup diced red onion
1 tablespoon lemon juice

Nutrition Info

254.3 calories
carbohydrate: 6.6 g
cholesterol: 50.4 mg
fat: 13.6 g
fiber: 2.8 g
protein: 27.2 g
saturatedFat: 2.4 g
servingSize: -
sodium: 121.4 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Place asparagus and water in a covered, microwave-safe, and vented bowl, steam in the microwave for 5 minutes.

  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. Place vegetables on top of salmon. Fold foil bag closed and place in a baking dish.

  4. 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.

Recipe Yield

4 servings

Recipe Note

An easy, elegant dinner that's fun to make. The salmon is delicately infused with the flavor of the vegetables. If you like your asparagus more al dente, just skip the pre-steaming step.

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