–salmon (size of 3 decks of cards, one-half pound)
–salt and pepper
–cornbread stuffing (one-half box)
–chicken broth (non-fat, low sodium)
–asparagus (4 long)
–onion (one-half, medium)
–Bac’n pieces (soy bacon)
–parsley (fresh, 1 handful)
1 – Place salmon in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Set aside.
2 – Slice asparagus into 1-inch pieces; slice onion; chop parsley. Place all in a covered baking dish. Season with salt, pepper, Bac’n pieces, lemon pepper, parsley, and olive oil. Add the cornbread stuffing, with chicken broth for 2 inches. Stir well. Microwave on high for 2 minutes. (Vegetables are intended to be raw.)
3 – Microwave the salmon for 4 and one-half minutes.
4 – Serve the salmon hot, on top of the cornbread stuffing.
–adapted from wildalaskaseafood.com.