Salmon and Asparagus in a Bag

By Cathy Trout

4.33 / 5

10min

35min

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1 pound asparagus spears trimmed
¼ cup water
1 pound salmon fillets skin removed
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon dried dill weed
salt and ground black pepper to taste
1 cup sliced spinach
1 tablespoon capers
¼ cup diced red onion
1 tablespoon lemon juice