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Kayla Janis
Asparagus with salmon and dill butter
White asparagus with salmon, potatoes and dill butter
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Ingredients
Directions
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Preheat the oven to 225 ° C.
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Let the salmon fillets thaw. Peel the potatoes and cut into cubes, cook for 10 minutes and drain. Chop the onion coarsely.
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Add the onion and oil. Season with salt and pepper. Stir through.
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Grease the roasting pan or baking dish and scoop the potatoes with the onion in them.
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Place in the middle of the oven and bake for about 25 minutes. Rub the salmon fillets with salt and pepper and brush with the oil.
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After 15 minutes, scoop the potato cubes and place the salmon fillets on the potatoes with onions in the roasting pan or oven dish.
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Meanwhile, peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
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Cut in half and cut half the asparagus in half lengthwise. Cook for 8 minutes until al dente.
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Melt the butter in a saucepan over low heat and add the dill tips.
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Divide the potatoes and asparagus over plates. Place a salmon fillet on each plate and spoon the dill butter over it.
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Nutrition
595Calories
Sodium11% DV255mg
Fat48% DV31g
Protein60% DV30g
Carbs16% DV49g
Fiber28% DV7g
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