Salmon with Shrimp Saute

Name: Salmon with Shrimp Saute Recipe
Yield: 8
Ingredients: kroger frozen wild caught pink salmon 10 serving; private selection handpicked asparagus spears 4 serving; kroger cocktail shrimp tailless 31-40 per bag 4 serving; Parsley dried 2 tbsp; Newman's Own Lite Balsamic Vinaigrette 8 tbsp; Butter salted 3 tbsp; *Tomatoes red ripe raw year round average 1 cup chopped or sliced; *Kroger Original Zesty Seasoning Blend 2 tsp; *Morton Iodized Salt 0.25 tsp; Olive Oil 1 tbsp

Number of Servings: 8

Ingredients

kroger frozen wild caught pink salmon, 10 servingprivate selection handpicked asparagus spears, 4 servingkroger cocktail shrimp tailless 31-40 per bag, 4 servingParsley, dried, 2 tbspNewman's Own Lite Balsamic Vinaigrette, 8 tbspButter, salted, 3 tbsp*Tomatoes, red, ripe, raw, year round average, 1 cup, chopped or sliced*Kroger Original Zesty Seasoning Blend, 2 tsp*Morton Iodized Salt, 0.25 tspOlive Oil, 1 tbsp

Directions

use 4 tablespoons of balsamic vinaigrette to coat salmon. Bake at 350 until done(when light and flaky). In a saute pan, put olive oil, shrimp and seasonings. cook for about 5 minutes to thoroughly coat shrimp. Add butter and melt. Add asparagus, tomatoes and remaining balsamic Vinaigrette to pan. Cook for about 10-15 minutes until asparagus is thoroughly warmed and slightly limp. Do not overcook or asparagus will be mushy.

Serving Size: 8 - 5 oz pieces

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 293.8
Total Fat: 13.6 g
Cholesterol: 169.1 mg
Sodium: 651.7 mg
Total Carbs: 3.7 g
Dietary Fiber: 0.3 g
Protein: 39.1 g

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