Salmon with Asparagus & Mushrooms
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Season fish with salt and pepper; set asideAdvertisement
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add mushrooms; cook about 5 minutes or until golden brown. Add onion, garlic, and thyme; cook until mushrooms are tender, stirring occasionally. Add wine. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until liquid is reduced to 1/4 cup
Add clam juice. Return to boiling; reduce heat. Simmer, uncovered, about 15 minutes more or until liquid is reduced to 3/4 cup. Add the asparagus. Cover and cook about 3 minutes or until asparagus is crisp-tender. Stir in tomatoes, parsley, and lemon juice. Season to taste with salt and pepper. Transfer to a serving platter and keep warm.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add salmon; cook for 4 to 6 minutes per 1/2-inch thickness of salmon or until salmon flakes easily when tested with a fork, turning once. Serve salmon over vegetable mixture. If desired, garnish with fresh thyme.
3 1/2 lean protein, 2 1/2 fat, 1 1/2 vegetable, 1/2 other carbohydrate