2 portions (8 ounces each) stuffed salmon thawed if necessary
14 oz asparagus tips
12 oz shredded Brussels sprouts
⅓ cup lemon vinaigrette
3 tbsp shaved 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
2 portions (8 ounces each) stuffed salmon thawed if necessary
14 oz asparagus tips
12 oz shredded Brussels sprouts
⅓ cup lemon vinaigrette
3 tbsp shaved Parmesan cheese