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

Diabetic Living Magazine
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Ingredients

Directions

  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Season fish with salt and pepper; set aside

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  • 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.

Nutrition Facts

372 calories; 19.5 g total fat; 3.5 g saturated fat; 67 mg cholesterol; 624 mg sodium. 934 mg potassium; 13 g carbohydrates; 3.3 g fiber; 6 g sugar; 30.8 g protein; 1046 IU vitamin a iu; 22 mg vitamin c; 89 mcg folate; 62 mg calcium; 6 mg iron; 63 mg magnesium;