Recipe for Lemony Salmon and Dill Toss
Eat Little, Eat Big
Eat Little, Eat Big
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Ingredients

  • 4 servings
  • ¾ lb. fresh salmon (I used sockeye)
  • 1 ½ cups white wine (or broth)
  • 1 ½ cup chopped fresh asparagus pieces
  • 3 TBSP lemon juice
  • 3 TBSP chopped dried dill
  • 1 ½ TBSP olive oil
  • 2 TBSP capers
  • 1 tsp lemon zest
  • 8 oz whole wheat penne pasta
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Lemon slices for serving.

Instructions

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