Herb-Crusted Salmon with Roasted Asparagus Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 251.7
  • Total Fat: 6.3 g
  • Cholesterol: 78.1 mg
  • Sodium: 644.5 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 33.3 g

View full nutritional breakdown of Herb-Crusted Salmon with Roasted Asparagus Sauce calories by ingredient
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Number of Servings: 6


    1 pound fresh asparagus, trimmed
    1 cup fat-free half and half
    1 teaspoon dijon mustard
    2 teaspoons tarragon
    1 teaspoon lemon juice
    3/4 teaspoon salt
    3/4 teaspoon pepper
    1/2 cup bread crumbs
    1 teaspoon dill
    6 (4-ounce) center-cut salmon fillets


Preheat oven to 450 degrees

Spray a nonstick baking sheet with nonstick spray. Arrange the asparagus on the sheet and bake, until the asparagus is crisp-tender, 8-10 minutes. Leave oven on for salmon.

Cut the tips off the asparagus and place in a small bowl. Cut the remaining asparagus into pieces and place in a food processor. With processor running, add the half-and-half through the feed tube; process until smooth. Transfer asparagus mixture to a medium saucepan and set over medium heat. DO NOT LET BOIL. Stir in mustard, 1 teaspoon of the tarragon, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through, about 3 minutes. Keep warm.

Spray a baking sheet with nonstick spray. Combine the bread crumbs, dill, and remaining 1 teaspoon tarragon in a bowl. Sprinkle the salmon with remaining salt and pepper. Top each fillet with one-sixth of crumb mixture; place on baking sheet. Lightly spray topping with nonstick spray. Bak until crust is browned and salmon is just opaque in center, about 15 minutes. Serve with sauce and asparagus tips.

Serving Size: makes 6 fillets with 1/4 cup sauce each

Number of Servings: 6

Recipe submitted by SparkPeople user SSULL2010.

TAGS:  Fish | Dinner | Fish Dinner |

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