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.