Salmon-Asparagus Biscuits Recipe

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First, bake the biscuits, then layer the biscuits with tomato, asparagus, salmon and sauce, all of the flavors blend nicely and make for a savory little treat.

Photo by GettyImages/nata_vkusidey

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Ingredients

2 Pillsbury® Oven Baked frozen buttermilk biscuits
10 fresh asparagus spears, trimmed
1/4 teaspoon olive oil
1 tablespoon butter
1/4 cup light mayonnaise
1 tablespoon milk
2 teaspoons lemon juice
1/4 teaspoon dried dill weed
1 can (6 oz.) skinless boneless pink OR red sockeye salmon, drained and flaked
4 thin slices tomato

Directions

Heat oven to 375°F.

Arrange frozen biscuits and asparagus on an ungreased cookie sheet. Drizzle oil over asparagus. Bake for 20 to 24 minutes, or until biscuits are deep golden brown and asparagus is crisp-tender.

During last 10 minutes of baking, microwave butter in a small microwavable bowl on High for 20 to 30 seconds, or until melted and hot. Stir in mayonnaise, milk, lemon juice and dill weed.

Spoon salmon into another small microwavable bowl; cover. Microwave on High for 30 to 45 seconds, or until warm.

Split warm biscuits; place halves, cut side up, on individual plates. Top each with tomato slice and hot asparagus. Arrange warm salmon on top of asparagus. Drizzle with mayonnaise mixture. This recipe originally aired in the April 2006 issue of Heart of the Home.

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Salmon-Asparagus Biscuits Recipe

Ingredients

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