Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
2portions (8 ounces each) stuffed salmon thawed if necessary
14ozasparagus tips
12ozshredded Brussels sprouts
⅓cuplemon vinaigrette
3tbspshaved Parmesan cheese
1
Preheat oven to 375°; line 2 rimmed baking pans with parchment paper. Place salmon on 1 prepared pan; spread asparagus on second prepared pan and spray with cooking spray. Bake salmon 20 minutes or until internal temperature reaches 145°; bake asparagus 13 minutes or until tender-crisp. Let asparagus stand 8 minutes or until slightly cooled.
2
In large bowl, toss Brussels sprouts, vinaigrette, cheese and asparagus. Makes about 5⅓ cups.
3
Cut salmon portions crosswise in half; serve with Brussels sprout salad.
Ingredients
2portions (8 ounces each) stuffed salmon thawed if necessary
14ozasparagus tips
12ozshredded Brussels sprouts
⅓cuplemon vinaigrette
3tbspshaved Parmesan cheese
Directions
1
Preheat oven to 375°; line 2 rimmed baking pans with parchment paper. Place salmon on 1 prepared pan; spread asparagus on second prepared pan and spray with cooking spray. Bake salmon 20 minutes or until internal temperature reaches 145°; bake asparagus 13 minutes or until tender-crisp. Let asparagus stand 8 minutes or until slightly cooled.
2
In large bowl, toss Brussels sprouts, vinaigrette, cheese and asparagus. Makes about 5⅓ cups.
3
Cut salmon portions crosswise in half; serve with Brussels sprout salad.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.