Salmon Spring Vegetables with Dill
Ingredients
- 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 1/2 teaspoon dried dill
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 sprig Fresh dill
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