Add a citrus twist to dinner with this one-pan salmon and asparagus main dish. Oven-roasting ensures extra flavour and easy prep.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
2 Tbsp. fresh lemon juice
4 salmon fillets (1 lb./450 g)
1 lb. (450 g) fresh asparagus spears, trimmed
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How do I make it ?
Mix dressing and lemon juice; pour half over fish in shallow dish. Turn to coat both sides of each fillet. Refrigerate 15 min. to marinate. Meanwhile, refrigerate remaining dressing mixture for later use.
Heat oven to 400ºF. Cut each lemon into 4 slices; place on rack of roasting pan. Remove fish from marinade; discard marinade. Place fish over lemon slices; surround with asparagus. Brush fish and asparagus with some of the remaining dressing mixture.
Bake fish and asparagus 16 min. or until fish flakes easily with fork and asparagus is crisp-tender, turning after 8 min. and brushing occasionally with remaining dressing mixture.
Kraft Kitchen Tips!
Cook fish 4 to 6 min. for each 1/2 inch of thickness or until fish flakes easily with fork.
If you don't have a roasting pan with rack, bake fish on a wire cooling rack placed in parchment paper-lined 17x11-1/2x3/4-inch pan.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 2 g
Cholesterol 50 mg
Sodium 230 mg
Carbohydrate 10 g
Fibre 3 g
Sugars 4 g
Protein 21 g
4 servings, 1/4 recipe (287 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.