Since this easy-to-make fish dish is prepared in just one pan, cleanup is a snap!
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.
3/4 lb. (340 g) cocktail cluster tomatoes on the vine
1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
1 skin-on salmon fillet (1 lb./450 g)
1 lb. (450 g) fresh asparagus spears
1/4 cup fresh basil, coarsely chopped
2-2/3 cups hot cooked long-grain brown rice
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How do I make it ?
Heat oven to 400ºF.
Place tomatoes in parchment-lined 17x11-1/2x3/4-inch pan; drizzle with 1 Tbsp. dressing. Bake 5 min.
Add fish, skin-side down, and asparagus to pan; drizzle with remaining dressing.
Bake 10 min. or until fish flakes easily with fork, turning asparagus after 5 min. Transfer to platter; top with basil. Serve with rice.
Kraft Kitchen Tips!
Prepare using cluster grape tomatoes or cluster cherry tomatoes; place in prepared pan with the fish and asparagus. Drizzle with all the dressing. Bake 10 min. or until fish flakes easily with fork, turning asparagus after 5 min. Serve as directed.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 1.5 g
Cholesterol 60 mg
Sodium 240 mg
Total carbohydrate 40 g
Dietary fibre 5 g
Sugars 6 g
Protein 28 g
4 servings, 1/4 recipe (377 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.