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Salmon & Spring Vegetables with Dill
Ingredients
  • 2 (4 ounce) fresh or frozen skinless salmon fillets
  • 10 ounces fresh asparagus spears, trimmed
  • 6 ounces tiny new potatoes, cut into 1-inch pieces
  • 2 tablespoons white or regular balsamic vinegar
  • 1 teaspoon cooking oil
  • 1 teaspoon chopped fresh dill or ½ teaspoon dried dill
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • Fresh dill (optional)
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