Prep time
10 MIN
Total time
45 MIN
Serves
4

Ingredients

Directions

  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.

Recipe Made With

CAMPBELL’S® Condensed Cream of Asparagus Soup

CAMPBELL’S® Condensed Cream of Asparagus Soup

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    Nora D. | September 19, 2013

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