Recipe Image

Salmon with Asparagus & Mushrooms

  • 45 m
  • 45 m
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 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)

Directions

  • 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.
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