Salmon & Spring Vegetables with Dill

Salmon & Spring Vegetables with Dill

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From: Diabetic Living Magazine

This 20-minute salmon, asparagus, and new potato dinner for two is cooked in the microwave to save time.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 2 (4 ounce) fresh or frozen skinless salmon fillets
  • 10 ounces fresh asparagus spears, trimmed
  • 6 ounces tiny new potatoes, cut into 1-inch pieces
  • 2 tablespoons white or regular balsamic vinegar
  • 1 teaspoon cooking oil
  • 1 teaspoon chopped fresh dill or ½ teaspoon dried dill
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • Fresh dill (optional)


  • Prep

  • Ready In

  1. Thaw salmon, if frozen. Rinse the salmon and pat with paper towels. Arrange the salmon in a microwave-safe 2-quart square baking dish. Arrange asparagus and potatoes around the salmon. Combine vinegar, oil, chopped or dried dill, salt, and pepper in a small bowl. Drizzle over the salmon and vegetables.
  2. Cover with vented plastic wrap. Microwave on High for 10 to 12 minutes or until the fish flakes easily when tested with a fork and the vegetables are tender, turning dish once halfway through cooking if necessary. If desired, garnish individual servings with additional fresh dill.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 328 calories; 15 g fat(3 g sat); 4 g fiber; 23 g carbohydrates; 28 g protein; 115 mcg folate; 67 mg cholesterol; 5 g sugars; 1,130 IU vitamin A; 29 mg vitamin C; 60 mg calcium; 4 mg iron; 365 mg sodium; 1,054 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value), Folate (29% dv), Vitamin A (23% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1 fat, 1 starch, 1 vegetable

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