Makes 4 servings
4 salmon fillets
3/4 pound asparagus, trimmed
1 1/3 pounds small red potatoes (washed and cut in quarters)
1 cup low fat honey Dijon vinaigrette
1/2 cup finely chopped walnuts
In a three tier bamboo steamer, place the salmon in one basket, the potatoes in another and the asparagus in the third. Set over boiling water and steam for 15 minutes.
While dinner is steaming, combine the Dijon vinaigrette and nuts in a saucepan over medium heat. Stir to blend and heat until hot but not boiling.
Serve warm sauce with the dinner, to be drizzled over the salmon, potatoes and asparagus.
Source: California Asparagus Commission