Creamy Basil Salmon Bake Recipe

Ingredients

1 lb (454 g) frozen salmon fillets
1 can CAMPBELL’S® Condensed Cream of Asparagus Soup
1/4 cup (60 mL) diced red bell pepper
1 tsp (5 mL) dried basil leaves, crushed
1 clove garlic, chopped
3/4 lb (340 g) fresh asparagus spears
2 1/2 cups (625 mL) hot cooked white rice, cooked without salt

PREP TIME 10m	COOK TIME 35m	TOTAL TIME 45m
YIELD 4 servings

Instructions

Place salmon fillets in single layer in shallow 2 qt (2 L) baking dish.
Spoon mixture of soup,red pepper,basil and garlic over salmon. Top with layer of asparagus. Cover tightly.
Bake at 425°F (220°C) until salmon flakes and is fully cooked – about 35 minutes. Transfer asparagus and salmon to serving plate. Stir sauce in baking dish and spoon over both. Serve with rice.

Recipe tips
Either fresh or frozen salmon is a good choice for this dish! If you use fresh salmon,skinless fillets are recommended. Shorten the bake time by about 5 minutes,checking to make sure that the salmon flakes and is fully cooked.
Fresh asparagus is available year round in many supermarkets but it is an extra treat if you can find it at a local market when it is in season in the springtime. Slender asparagus spears are generally more tender.

Dinner