Asparagus Salmon Pie Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 331
  • Fat:
  • 19 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 150 mg
  • Sodium:
  • 758 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 1 g
  • Protein:
  • 19 g


Tilapia with Corn Salsa

My family loves fish, and this super-fast and delicious dish is very popular at my house. Though it tastes like... View this recipe »



Asparagus Salmon Pie

Bountiful Harvest Cookbook

I received this recipe from a dear neighbor years ago when we lived in the mountains near Yosemite National Park. We had four small children, and the whole family really loved this recipe. Now I make it for my husband, for guests, and for my children and grandchildren when they visit.

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 30 min. Bake: 30 min.

Ingredients:

  • 1 pound fresh asparagus
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 3 eggs, lightly beaten
  • 1/2 cup milk
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1 can (14-3/4 ounces) pink salmon, drained, boned and flaked
  • 1 unbaked pastry shell (9 inches)

Directions:

Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well. Reserve six spears for garnish; cut remaining spears into bite-size pieces. Set aside.
    In a small saucepan, saute onion in butter until tender. Set aside.
    In small bowl, mix eggs, milk, parsley, basil, salt and salmon. Add sauted onion. Place cut asparagus in pastry shell; top with salmon mixture. Arrange reserved asparagus spears, spoke fashion, on top. Cover edges of crust with foil to prevent over-browning.
    Bake at 425° for 30-35 minutes or until filling is set. Yield: 6 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.