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Salmon-Asparagus Biscuits

Salmon-Asparagus Biscuits
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How can a dinner this gorgeous be ready in just 30 minutes? It's restaurant fancy, just for two!

Prep Time:
30 Min
Total Time:
Makes:
2 servings
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INGREDIENTS
2Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz pkg.)
10fresh asparagus spears, trimmed
1/4teaspoon olive oil
1tablespoon butter
1/4cup light mayonnaise
1tablespoon milk
2teaspoons lemon juice
1/4teaspoon dried dill weed
1(6-oz.) can skinless boneless pink or red sockeye salmon, drained, flaked
4thin slices tomato
DIRECTIONS
1.Heat oven to 375°F. Arrange frozen biscuits and asparagus on ungreased cookie sheet. Drizzle oil over asparagus. Bake at 375°F. for 20 to 24 minutes or until biscuits are deep golden brown and asparagus is crisp-tender.
2.During last 10 minutes of baking, microwave butter in small microwave-safe bowl on High for 20 to 30 seconds or until melted and hot. Stir in mayonnaise, milk, lemon juice and dill weed.
3.Spoon salmon into another small microwave-safe bowl; cover. Microwave on High for 30 to 45 seconds or until warm.
4.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.
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High Altitude (3500-6500 ft)

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