Citrus Poached Salmon with Asparagus

Citrus Poached Salmon with Asparagus

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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)

Preparation

  • 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

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