Salmon and Asparagus in a Bag

Ingredients

• 1 pound asparagus spears, trimmed
• 1/4 cup water
• 1 pound salmon fillets, skin removed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon dried dill weed
• Salt and ground black pepper to taste
• 1 cup sliced spinach
• 1 tablespoon capers
• 1/4 cup diced red onion
• 1 tablespoon lemon juice

Directions

Preheat oven to 450 degrees F (230 degrees C).

Place asparagus and water in a covered, microwave-safe, and vented bowl; steam in the microwave for 5 minutes.

Rub salmon with olive oil, 1 tablespoon lemon juice, dill weed, salt, and black pepper; place in a foil oven bag. Toss spinach, capers, red onion, and asparagus with salt, black pepper, and 1 tablespoon lemon juice in the foil oven bag. Place vegetables on top of salmon. Fold foil bag closed and place in a baking dish.

Bake in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully split bag open with a knife to release steam.