Salmon with Asparagus & Mushrooms

Salmon with Asparagus & Mushrooms

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From: Diabetic Living Magazine

Mushrooms and salmon are both naturally high in vitamin D, so you get a double dose in this 45-minute dinner recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 fresh or frozen skinless salmon fillets, about 1 inch thick (about 1 pound total)
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons olive oil
  • 2 cups sliced assorted fresh mushrooms (such as button, cremini, and/or stemmed shiitake)
  • 1 cup chopped onion
  • 6 cloves garlic, minced (1 tablespoon minced)
  • 1 tablespoon chopped fresh thyme
  • 1 cup dry white wine
  • 1 cup clam juice, fish stock, chicken stock, or chicken broth
  • 2 cups (1½ inch) pieces asparagus
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon lemon juice
  • Fresh thyme sprigs (optional)


  • Prep

  • Ready In

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Season fish with salt and pepper; set aside
  2. 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 ¼ cup
  3. Add clam juice. Return to boiling; reduce heat. Simmer, uncovered, about 15 minutes more or until liquid is reduced to ¾ 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.
  4. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add salmon; cook for 4 to 6 minutes per ½-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.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 372 calories; 19 g fat(3 g sat); 3 g fiber; 13 g carbohydrates; 31 g protein; 89 mcg folate; 67 mg cholesterol; 6 g sugars; 1,046 IU vitamin A; 22 mg vitamin C; 62 mg calcium; 6 mg iron; 624 mg sodium; 934 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value), Iron (33% dv), Folate (22% dv), Vitamin A (21% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 2½ fat, 1½ vegetable, ½ other carbohydrate

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