Creamy Basil Salmon Bake

Products you'll need:

CAMPBELL’S® Condensed Cream of Asparagus Soup

CAMPBELL’S® Condensed Cream of Asparagus Soup

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  • 1 lb (454 g) frozen salmon fillets
  • 1 can CAMPBELL’S® Condensed Cream of Asparagus Soup
  • 1/4 cup (60 mL) diced red bell pepper
  • 1 tsp (5 mL) dried basil leaves, crushed
  • 1 clove garlic, chopped
  • 3/4 lb (340 g) fresh asparagus spears
  • 2 1/2 cups (625 mL) hot cooked white rice, cooked without salt


  1. Place salmon fillets in single layer in shallow 2 qt (2 L) baking dish.
  2. Spoon mixture of soup,red pepper,basil and garlic over salmon. Top with layer of asparagus. Cover tightly.
  3. Bake at 425°F (220°C) until salmon flakes and is fully cooked – about 35 minutes. Transfer asparagus and salmon to serving plate. Stir sauce in baking dish and spoon over both. Serve with rice.

Recipe tips

  • Either fresh or frozen salmon is a good choice for this dish! If you use fresh salmon,skinless fillets are recommended. Shorten the bake time by about 5 minutes,checking to make sure that the salmon flakes and is fully cooked.
  • Fresh asparagus is available year round in many supermarkets but it is an extra treat if you can find it at a local market when it is in season in the springtime. Slender asparagus spears are generally more tender.

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  • Lisa V.

    February 27, 2014

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  • Nora D.

    September 19, 2013

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Amount Per Serving
Calories 310
Fat 12 g
Saturated Fat 2.5 g
Cholesterol 50 mg
Sodium 440 mg
Carbohydrate 30 g
Dietary Fibre 3 g
Protein 21 g
Vitamin A 6 %DV
Calcium 4 %DV

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