Yields: 24 servings
Conversion Chart: Here >>
Ingredients:
6 pounds asparagus, trimmed and cut into 2-inch pieces
3 medium onions, chopped
2 tablespoons olive oil
4 pounds red and/or yellow grape tomatoes, each cut in half
1 tablespoon salt
24 Portico boneless salmon fillets (about 6 ounces)
¾ teaspoon ground black pepper
Lemon wedges
Procedure:
1. Sauté asparagus and onions in oil, covered, until asparagus is tender-crisp, stirring occasionally. Add tomatoes and salt; cover and cook until tomatoes release their juice; hold.
2. Heat oil in large skillet. Sprinkle 1 piece of salmon with salt and pepper; add to skillet, skin side up, and cook 5 minutes. Turn salmon, cover and cook until salmon turns almost opaque throughout and
internal temperature reaches 145°, adding vegetables to skillet during last 2 minutes of cooking.
3. To serve, transfer salmon to plate; top with vegetables and serve with
lemon wedges.
Recipe Type: Authentic
Submitted By: syscocentralpa.com
Original Photograph By: syscocentralpa.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.syscocentralpa.com/ordereze/Files/Sysco_Seafood_Book.pdf