Citrus Poached Salmon with Asparagus

Citrus Poached Salmon with Asparagus

5 Reviews
From: Diabetic Living Magazine

This quick and healthy fish-and-veggies dinner is highlighted by an easy fresh citrus sauce.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 4-ounce fresh or frozen skinless salmon fillets
  • 1 lemon
  • 1 orange
  • 1 cup water
  • 1 pound asparagus spears, woody bases removed
  • 2 tablespoons snipped fresh parsley
  • 1 tablespoon melted butter
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Fresh parsley leaves (optional)


  • Prep

  • Ready In

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely shred 1 teaspoon peel from lemon; set aside. Squeeze juice from the lemon and orange; combine juices. Measure ¼ cup juice for dressing and set aside.
  2. Pour the remaining juice into a large skillet; add water. Bring to boiling. Add salmon; reduce heat to medium. Simmer, covered, for 4 minutes. Lay asparagus atop salmon (see Tips). Simmer 4 to 8 minutes more or until fish begins to flake when tested with a fork and asparagus is crisp tender.
  3. Meanwhile, in a small bowl combine reserved ¼ cup juices, snipped parsley, butter, reserved lemon peel, salt and pepper.
  4. To serve, drizzle dressing mixture over salmon and asparagus. Garnish with additional fresh parsley leaves, if desired.
  • Tips: Asparagus in the liquid may take on a slightly olive green color.

Nutrition information

  • Serving size: 1 salmon fillet, ¾ cup asparagus & 1⅓ Tbsp. dressing
  • Per serving: 206 calories; 10 g fat(3 g sat); 1 g fiber; 4 g carbohydrates; 24 g protein; 67 mcg folate; 70 mg cholesterol; 2 g sugars; 773 IU vitamin A; 14 mg vitamin C; 36 mg calcium; 2 mg iron; 225 mg sodium; 719 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3½ lean meat, ½ fat

Reviews 5

June 19, 2019
profile image
By: jessica
Easy to make and super tasty! I skipped the water and used more lemon/orange juice, and I also added butter to the pan instead of the dressing mixture. My boyfriend is a picky eater, and he really enjoyed this dish.
March 29, 2019
profile image
By: alexandra david
The ingredients are great together, but the cooking techniques don't due justice. SKIP the cup of water. It boils the fish and gives a canned salmon texture. Put the butter in the pan to crisp the skin instead of the sauce. And roast the asparagus in the oven. It came out raw when only steamed 4 min.
January 30, 2018
profile image
By: Peg
This recipe made me sad...that I was eating alone and there was no one else to swoon over every bite with. So, so good and easy! I didn't have any parsley so I substituted cilantro. I also used frozen orange juice concentrate and reconstituted it instead of a fresh orange. Pretty sure this is going to be a twice a month thing!
January 25, 2018
profile image
By: Dezrah
Flavors were great, but I wound up over cooking the fish since I couldn't prep the asparagus fast enough. Oops. Next time I'll prep everything before I turn the heat on.
January 15, 2018
profile image
By: Jackstng
Quite tasty and really simple to make.
More Reviews