Salmon and asparagus

Name: Salmon and asparagus
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 salmon fillets (6-8 oz); 4 mushrooms; 4 asparagus stalks; 1 tbsp lemon juice; 1 tbsp white wine; 2 tsp dill weed; 1 tsp garlic salt; 1 tbsp lowfat mayonaise

THH @cook_2989844

Pure experimentation

THH @cook_2989844

Pure experimentation

Saved

Ingredients

30 mins

4 servings

4salmon fillets (6-8 oz)
4mushrooms
4asparagus stalks
1 tbsplemon juice
1 tbspwhite wine
2 tspdill weed
1 tspgarlic salt
1 tbsplowfat mayonaise

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Steps

30 mins

1

Combine lemon juice, mayo, white wine, and spices. Whisk to blend.
2

Cut and discard the woody ends of the asparagus spears. Slice the spears into ~2" pieces.
3

Slice the mushrooms.
4

Use a sheet of baking foil large enough to hold the salmon fillets. Spray or wipe the foil with olive oil.
5

Place the salmon on the foil and top with the mushrooms and asparagus. Drizzle the lemon juice mixture over the fillets.
6

Add a second sheet of foil over the salmon fillets and roll the edges of the two foil pieces together to seal.
7

Bake at 400°F for 20-25 minutes. Time may vary with the thickness of the fillets. Test with a fork. Flakey = done.