Mustard-Baked Salmon and Asparagus

Ingredients

• 1 pound asparagus fresh
• 3 tablespoons brown sugar 
• 0.3 cup dijon mustard 
• 0.3 cup dillweed fresh minced
• 1 tablespoon commercial olive oil vinaigrette reduced-fat
• 1 pound round potatoes red cut into 1/4-inch-thick slices
• 16 ounce salmon fillet 
• 3 tablespoons water 

Equipment

• bowl
• oven
• knife
• baking pan
• peeler

Directions

1. Combine first 5 ingredients in a small bowl; stir well.
2. Combine 2 tablespoons dillweed mixture and potato in a 13- x 9- x 2-inch baking dish coated with cooking spray; toss well.
3. Spread potato in baking dish in a single layer.
4. Bake, uncovered, at 350 for 20 minutes, stirring once.
5. Push potato to sides of baking dish, and arrange fish in center of dish.
6. Drizzle 1/4 cup plus 2 tablespoons dillweed mixture over fish.
7. Snap off tough ends of asparagus spears.
8. Remove scales from spears with a knife or vegetable peeler, if desired. Arrange asparagus over potato; drizzle with remaining dillweed mixture. Cover and bake at 350 30 minutes or until fish flakes easily when tested with a fork. To serve, arrange fish, potato, and asparagus on individual plates.