This quick and healthy fish-and-veggies dinner is highlighted by an easy fresh citrus sauce. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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 1/4 cup juice for dressing and set aside.

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  • 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 1/4 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

Tips: Asparagus in the liquid may take on a slightly olive green color.

Nutrition Facts

206 calories; 10.2 g total fat; 70 mg cholesterol; 225 mg sodium. 4.1 g carbohydrates; 24 g protein; Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/19/2019
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. Read More
Rating: 2 stars
03/29/2019
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. Read More
Rating: 5 stars
01/30/2018
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! Read More
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Rating: 3 stars
01/26/2018
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. Read More
Rating: 5 stars
01/15/2018
Quite tasty and really simple to make. Read More