Nutrition per serving may change if servings are adjusted.
4 4-ounce fresh or frozen skinless salmon fillets
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)
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.
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.
Meanwhile, in a small bowl combine reserved ¼ cup juices, snipped parsley, butter, reserved lemon peel, salt and pepper.
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.
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
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
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
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.