Position rack in upper third of oven. Heat oven to 425 degree F. Lightly oil
shallow 12 x 8 x 2-inch casserole.
Bring large pot of lightly salted water to boiling over high heat. Add asparagus. Cover; after water returns to boiling, cook for 4 minutes. Scoop out with slotted spoon; rinse under cold water to stop cooking.
Add rice to boiling water. Return to boil, stirring; boil, uncovered, 10 minutes. Drain. Return rice to pot. Add dill, lemon juice, butter and salt. Turn into prepared casserole.
Make cream sauce:
, skin side down, on cutting board
. Remove any bones with tweezers. Starting at wide end, slice crosswise at angle into 1/4-inch-thick slices, without cutting through skin. Place slices over rice. Discard skin. Scatter asparagus over salmon.
Melt butter in saucepan over medium heat. Stir in flour; cook 1 minute. Whisk in broth and wine; stir over medium heat until thickened and simmering, about 5 minutes. Stir in salt, pepper and nutmeg. Remove from heat. Stir in lemon juice.
Beat cream in small bowl
until medium-stiff peaks form. Fold into sauce along with 4 tablespoons of Parmesan.
Pour cream sauce over casserole. Sprinkle with Parmesan.
Bake in top third of 425 degree F oven 20 minutes or until golden. Let stand 15 minutes before serving. Makes 8 servings.
cal. (kcal) 278,
Fat, total (g) 12,
chol. (mg) 56,
sat. fat (g) 6,
carb. (g) 25,
fiber (g) 2,
pro. (g) 17,
sodium (mg) 544,
Percent Daily Values are based on a 2,000 calorie diet