Melt butter in pan, cook leek, add wine, boil, add cream, simmer until thickened and add dill.
Arrange asparagus spears on baking paper in centre, top with leek mixture, add a salmon fillet, add remaining leek mix.
Fold up baking paper - seal by folding.
Bake for 15 minutes or so until cooked through
Serve with salad
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (511g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 156 (34%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 180.6mg||56 %|
|Sodium 273mg||9 %|
|Potassium 1317.6mg||35 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 7.3g|
|Protein 65.6g||94 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 463
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