Rinse the baby potatoes under cool running water. If needed, brush them with a vegetable brush to remove excess dirt.
Place the potatoes in a medium saucepan and add cold water just enough to cover.
Over medium-high heat, bring the potatoes to a boil and cook uncovered until the potatoes can be pierced with a fork for about 8 to 10 minutes. Make sure the potatoes are not over-cooked.
Carefully drain the potatoes and let them cool.
To prepare the asparagus, wash it under cool running water and break off the tough ends.Steam the asparagus in a steam basket over a pot filled with boiling water until it's cooked through but still crunchy.In a bowl, beat the eggs with milk.Add the garlic powder and a pinch of salt. Set aside.
Preheat the oven to 375° F.
Oil a deep baking dish (mine is 9 X 9 inches) with olive oil.
Once the potatoes are cool, slice each potato in half and place into the baking dish sliced side down.Place the drained salmon in a bowl and break it into small pieces using a fork or a wooden spoon. Spoon it over potatoes in an even layer.
Pour 1/3 of the egg mixture over the salmon and potatoes. Cut the asparagus stems in half and arrange them in 2 rows.
Pour the rest of the egg mixture over the asparagus and place the baking dish in the oven. Bake for about 35 to 45 minutes until the egg is set.
Sprinkle with dill before serving.
Notes
Leftovers:- Store in an airtight container in the refrigerator for up to 5 days.
Gestational Diabetes Carb Count:~ 16 g of total carbs per serving, based on 4 servings
Dairy-free: use a milk alternative
