Salmon-Asparagus Biscuits
It’s restaurant fancy, just for two!
2 Pillsbury® Oven Baked frozen buttermilk biscuits (from 25-oz pkg.)
10 fresh asparagus spears, trimmed
1/4 teaspoon olive oil
1 tablespoon butter
1/4 cup light mayonnaise
1 tablespoon milk
2 teaspoons lemon juice
1/4 teaspoon dried dill weed
1 (6-oz.) can skinless boneless pink or red sockeye salmon, drained, flaked
4 thin slices tomato
Preparation Directions:
Heat oven to 375°F. Arrange frozen biscuits and asparagus on ungreased cookie
sheet. Drizzle oil over asparagus. Bake at 375°F. for 20 to 24 minutes or until
biscuits are deep golden brown and asparagus is crisp-tender.
During last 10 minutes of baking, microwave butter in small microwave-safe bowl
on High for 20 to 30 seconds or until melted and hot. Stir in mayonnaise, milk,
lemon juice and dill weed.
Spoon salmon into another small microwave-safe bowl; cover. Microwave on High
for 30 to 45 seconds or until warm.
Split warm biscuits; place halves, cut side up, on individual plates. Top each
with tomato slice and hot asparagus. Arrange warm salmon on top of asparagus.
Drizzle with mayonnaise mixture.
High Altitude Instructions:
No change.
NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/2 of Recipe
Calories 515
Calories from Fat 280
% DAILY VALUE
Total Fat 31 g 48 %
Saturated 9 g 45 %
Cholesterol 75 mg 25 %
Sodium 1280 mg 53 %
Total Carbohydrate 34 g 11 %
Dietary Fiber 2 g 8 %
Sugars 9 g
Protein 25 g
Vitamin A 32 %
Vitamin C 28 %
Calcium 26 %
Iron 14 %
DIETARY EXCHANGES: 2 Starch, 1 Vegetable, 2 1/2 Lean Meat, 4 1/2 Fat
Jenn in Middle Missouri
Mom to Samantha age 12 developmental delays, Siezure disorder, Bipolar,
possible Autism undiagnosed
Also Mom to Tiny age 11 ADHD