Smoked Salmon with Asparagus and Dill

· 60 min · Fish · pescatarian, gluten-free, dairy-free, keto, low-carb

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Ingredients

• 8 oz smoked salmon
• 1 bunch asparagus spears
• 1 bunch fresh dill
• 1 lemon
• 1 tbsp olive oil
• to taste salt
• to taste black pepper

Method

1. Trim the woody ends from the asparagus and arrange on a baking sheet.
2. Drizzle with 1 tbsp olive oil and season lightly with salt and pepper.
3. Place the asparagus in the smoker, smoking at 225°F with hickory or apple wood chips.
4. Smoke for approximately 45 min until tender and slightly smoky.
5. While asparagus smokes, thinly slice lemon and chop dill.
6. Arrange smoked salmon on a platter, top with dill and lemon slices.
7. Serve smoked salmon with warm smoked asparagus on the side.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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