Recipe Image

Citrus Poached Salmon with Asparagus

  • 25 m
  • 25 m
Diabetic Living Magazine
“This quick and healthy fish-and-veggies dinner is highlighted by an easy fresh citrus sauce.”


    • 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)


  • 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.
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