Nutrition per serving may change if servings are adjusted.
2 (4 ounce) fresh or frozen skinless salmon fillets
10 ounces fresh asparagus spears, trimmed
6 ounces tiny new potatoes, cut into 1-inch pieces
2 tablespoons white or regular balsamic vinegar
1 teaspoon cooking oil
1 teaspoon chopped fresh dill or ½ teaspoon dried dill
¼ teaspoon salt
⅛ teaspoon ground pepper
Fresh dill (optional)
Thaw salmon, if frozen. Rinse the salmon and pat with paper towels. Arrange the salmon in a microwave-safe 2-quart square baking dish. Arrange asparagus and potatoes around the salmon. Combine vinegar, oil, chopped or dried dill, salt, and pepper in a small bowl. Drizzle over the salmon and vegetables.
Cover with vented plastic wrap. Microwave on High for 10 to 12 minutes or until the fish flakes easily when tested with a fork and the vegetables are tender, turning dish once halfway through cooking if necessary. If desired, garnish individual servings with additional fresh dill.