Smoked Salmon with Asparagus and Dill
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 60 min · Fish · pescatarian, gluten-free, dairy-free, keto, low-carb
312 cal
25g protein
8g carbs
20g fat
per serving · estimated
Ingredients
- 5 1/2 oz smoked salmon
- 1 bunch asparagus spears
- 1 bunch fresh dill
- 1 lemon
- 3/4 tbsp olive oil
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Trim the woody ends from the asparagus and arrange on a baking sheet.
- Drizzle with 1 tbsp olive oil and season lightly with salt and pepper.
- Place the asparagus in the smoker, smoking at 225°F with hickory or apple wood chips.
- Smoke for approximately 45 min until tender and slightly smoky.
- While asparagus smokes, thinly slice lemon and chop dill.
- Arrange smoked salmon on a platter, top with dill and lemon slices.
- 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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