Nostalgia RTOV220 Serie Manual De Instrucciones página 13

OVEN ROASTED ASPARAGUS
• 1 bunch asparagus
• 4 Tbsp. olive oil
• Kosher salt, to taste
• Freshly ground black
pepper, to taste
PESTO SALMON
• 1 ¼ lb. salmon filet,
cut into 4 pieces
• 2 Tbsp. white wine
• 2 Tbsp. toasted pine
nuts (optional)
• 1 lemon, halved
11
Using BAKE, preheat your TOASTER OVEN to
425°F as directed under HOW TO OPERATE.
Wash and trim asparagus, then spread out the aspargus
in a single layer on the Baking Pan. Pat aspargus as dry as
you can to avoid "steaming" the asparagus in the oven.
Drizzle olive oil over the asparagus and then
sprinkle with kosher salt and black pepper.
Roast the asparagus for about 10 minutes.
Enjoy!
Using BROIL, preheat your TOASTER OVEN to
450°F as directed under HOW TO OPERATE.
Cover the Baking Pan with foil, then
coat with canola cooking spray.
Place salmon filets, skin-side dow, on the foil-lined pan.
Squeeze one of the lemon halves over the
salmon, then drizzle with white wine, and
allow to marinate for 15 minutes.
Spread ½ Tbsp. of the pesto over each serving of salmon.
Broil until fish flakes and flesh is opaque and light
pink, or about 8 to 10 minutes per inch of thickness.
Cut the remaining lemon in thin slices, and
garnish with toasted pine nuts.
Enjoy!