Salmon-Asparagus Biscuits

(22)
6 reviews.
  • 30 min prep time
  • total time
  • 10 ingredients
  • 2 servings

Ingredients

2
Pillsbury™ Grands!™ Frozen Buttermilk Biscuits (from 25-oz pkg.)
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
(6-oz.) can skinless boneless pink or red sockeye salmon, drained, flaked
4
thin slices tomato

Directions

  1. 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. 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. 3 Spoon salmon into another small microwave-safe bowl; cover. Microwave on High for 30 to 45 seconds or until warm.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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