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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


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

  • 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

371.7 calories; protein 30.8g 62% DV; carbohydrates 13g 4% DV; exchange other carbs 1; dietary fiber 3.3g 13% DV; sugars 5.6g; fat 19.5g 30% DV; saturated fat 3.5g 18% DV; cholesterol 66.9mg 22% DV; vitamin a iu 1045.7IU 21% DV; vitamin c 22.1mg 37% DV; folate 88.8mcg 22% DV; calcium 62.5mg 6% DV; iron 5.6mg 31% DV; magnesium 63mg 23% DV; potassium 934.2mg 26% DV; sodium 624.3mg 25% DV.