Art Glass Design

Salmon & Asparagus Roast Recipe


A stunning presentation for minimal effort, this crowd-pleaser will be sure to satisfy at your next gathering.

Salmon is on Art Glass tray #202, and served with side dishes on vegetable platter #215


2 salmon fillets (ideally from same fish
1 bunch or 1lb asparagus
1 medium red onion, sliced in thin rounds
1/2 lemon, sliced in 1/4 inch rounds
teriyaki marinade for salmon
fresh dill
kitchen string for tying roast


Remove skin from salmon. Slice each asparagus in half and blanch in microwave or on stove until partially cooked. Arrange on the bottom fillet: onion, asparagus, lemon. Place second fillet on top, then tie up securely like a roast. Place salmon and marinade in a baking dish for 30 minutes to one hour, turning once or twice to evenly coat. Depending on size of fillets, bake for 30-40 minutes in oven at 350 degrees or BBQ on the grill. Garnish with lemon slices and dill.

Recipe is from the warm and inspring kitchen of Donna Hilsinger of Sault Ste. Marie, Ontario.