SALMON / CORNBREAD STUFFING WITH ASPARAGUS – ONION – LEMON PEPPER –  PARSLEY – FAUX BACON

–salmon (size of 3 decks of cards, one-half pound)

–salt and pepper

–olive oil

–cornbread stuffing (one-half box)

–chicken broth (non-fat, low sodium)

–asparagus (4 long)

–onion (one-half, medium)

–lemon pepper

–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.

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