Ingredients:
Salmon, skin on
Asparagus
Wild Rice
Butter
Lemon
Salt/Pepper
Instructions:
Preheat oven to 400*.
Cook wild rice according to directions.
In glass baking dish, melt 2-3 Tablespoons of butter.
Squirt with juice of half a lemon.
Place salmon in dish skin side up.
Squirt with juice of one lemon.
Rinse asparagus and cut off ends.
Place asparagus in baking dish around the salmon.
Add pepper to taste.
Bake for about 20 minutes.
Serve with wild rice.
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