Gather one pan, one salmon fillet and one pound of asparagus for the salmon supper of your dreams. One-Pan Roasted Salmon Supper is great for weeknights.
What You Need
Original recipe yields 4 servings
3/4 lb. cherry tomatoes
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 skin-on salmon fillet (1 lb.)
1 lb. fresh asparagus spears
1/4 cup fresh basil, coarsely chopped
3 cups hot cooked long-grain brown rice
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Let's Make It
Heat oven to 400ºF.
Place tomatoes in parchment-lined 15x10x1-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 fish and asparagus to platter; top with basil. Serve with rice.
Trimming Fresh Asparagus
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
Prepare using grape tomatoes.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.