|Serving Size||½ of recipe|
|Total Fat||18 g|
|Saturated Fat||6.5 g|
|Total Carbohydrate||5 g|
|Dietary Fiber||0 g|
|Juice of ½ lemon|
|Fresh tarragon, finely chopped||1 tablespoon|
|Reduced-fat sour cream||½ cup|
|Salmon, cut into 2 filets||¾ pound|
|Freshly ground black pepper to taste|
- Preheat oven to 425°F.
- In a medium bowl, whisk together lemon juice, tarragon, and sour cream. Set aside.
- Place salmon, skin-side down, in a baking dish covered with cooking spray. Season fish with salt and pepper, and then spread the sour cream mixture over the salmon.
- Bake fish about 20-22 minutes, until opaque throughout, and then serve.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sauté 10-12 trimmed asparagus spears 5-10 minutes, until they reach desired tenderness.
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