Nursing Mom Recipes
For nursing moms whose babies are sensitive to or allergic to milk and soy proteins.
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Bacon-Wrapped Salmon and Asparagus

½ lb. salmon filet, cut into 6 portions
16 thin asparagus stalks
10 strips uncooked bacon
baby spinach (½ cup per person, optional)

1. Preheat oven to 375-degrees Fahrenheit. Get out a baking sheet with raised sides.

2. Rinse the asparagus stalks and dry them on a paper towel. Trim off the white ends of the stalks. Gather four stalks into a “bundle” and wrap with a strip of bacon. Place the bundle onto the baking sheet, making sure to tuck the bacon ends underneath so that the bacon remains in place as it's cooking. Continue until you have four bacon-wrapped bundles of asparagus.

3. Wrap each salmon portion with a strip of bacon and place on baking sheet. Again, be sure to tuck the bacon ends underneath each portion.

4. Bake salmon and asparagus for 15 minutes.

5. Enjoy!

Optional Serving Suggestion: Place approximately ½ cup of baby spinach leaves on dinner plate and place two pieces of salmon and one bundle of asparagus on top of the spinach to serve. The oils from the bacon and salmon will slightly wilt the spinach.

Photo: B. Geyer