To round out this 30-minute salmon recipe, roast some vegetable sides (see associated recipes) in the oven while cooking the salmon and mushroom-shallot sauce on the stove.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse the fish; pat dry with paper towels. Sprinkle with pepper and salt. Measure thickness of fillets. Cook the salmon in hot oil in a large nonstick skillet over medium heat for 4 to 6 minutes per 1/2-inch thickness or until the salmon flakes easily when tested with a fork, carefully turning once halfway through cooking. Remove from the skillet and keep warm.

  • Add mushrooms and shallot to the same skillet. Cook for 3 to 5 minutes over medium heat or until tender, stirring occasionally. Remove from heat and carefully add wine, mustard, and thyme. Cook and stir for 1 to 2 minutes or until well combined and heated through.

  • Place the salmon on serving plates and top with the mushroom sauce.

Nutrition Facts

285 calories; protein 24.1g 48% DV; carbohydrates 2.3g 1% DV; exchange other carbs; dietary fiber 0.5g 2% DV; sugars 1.1g; fat 17.6g 27% DV; saturated fat 3.8g 19% DV; cholesterol 62.4mg 21% DV; vitamin a iu 76.6IU 2% DV; vitamin c 6mg 10% DV; folate 35.7mcg 9% DV; calcium 16.8mg 2% DV; iron 0.7mg 4% DV; magnesium 36.7mg 13% DV; potassium 522.8mg 15% DV; sodium 232.5mg 9% DV.

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Rating: 5 stars
It was great!!!!!!!!!!!!!!!!!!!!!! Love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Read More