- 1 pound asparagus spears, trimmed
- 1/4 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
- 1/4 cup diced red onion
- 1 tablespoon lemon juice
- Preheat oven to 450 degrees F (230 degrees C).
- Place asparagus and water in a covered, microwave-safe, and vented bowl; steam in the microwave for 5 minutes.
- 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.
- 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.
04/30/2018
recipepes.com
Salmon and Asparagus in a Bag, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
