Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

This quick and healthy fish-and-veggies dinner is highlighted by an easy fresh citrus sauce.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely shred 1 teaspoon peel from lemon; set aside. Squeeze juice from the lemon and orange; combine juices. Measure 1/4 cup juice for dressing and set aside.

  • Pour the remaining juice into a large skillet; add water. Bring to boiling. Add salmon; reduce heat to medium. Simmer, covered, for 4 minutes. Lay asparagus atop salmon (see Tips). Simmer 4 to 8 minutes more or until fish begins to flake when tested with a fork and asparagus is crisp tender.

  • Meanwhile, in a small bowl combine reserved 1/4 cup juices, snipped parsley, butter, reserved lemon peel, salt and pepper.

  • To serve, drizzle dressing mixture over salmon and asparagus. Garnish with additional fresh parsley leaves, if desired.


Tips: Asparagus in the liquid may take on a slightly olive green color.

Nutrition Facts

1 salmon fillet, 3/4 cup asparagus & 1 1/3 Tbsp. dressing
206 calories; protein 24g; carbohydrates 4.1g; dietary fiber 1.4g; sugars 2.2g; fat 10.2g; saturated fat 3g; cholesterol 70mg; vitamin a iu 772.9IU; vitamin c 13.8mg; folate 66.9mcg; calcium 36.1mg; iron 2.4mg; magnesium 44.7mg; potassium 718.7mg; sodium 224.8mg.

1 vegetable, 3 1/2 lean meat, 1/2 fat