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| Baked Dijon Salmon Fillets |
Back in February, when I tried this recipe for the first time, I was pretty pleased with the results. Tonight was little different, although I'd go back in time and fix two things: thicker stalks of asparagus would stand up to the cooking better, and I let the salmon bake at least five minutes too long.
What I wouldn't change? How good it still was. This take on salmon is a keeper at the Roediger House.
"Baked Dijon Salmon," by Esmee Williams. In AllRecipes Magazine, February/March 2015, p. 21.
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