Rating: 4.14 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

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

Nutrition Facts

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.
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Reviews (6)

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7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/19/2019
Easy to make and super tasty! I skipped the water and used more lemon/orange juice and I also added butter to the pan instead of the dressing mixture. My boyfriend is a picky eater and he really enjoyed this dish. Read More
Rating: 3 stars
01/26/2018
Flavors were great but I wound up over cooking the fish since I couldn't prep the asparagus fast enough. Oops. Next time I'll prep everything before I turn the heat on. Read More
Rating: 2 stars
03/29/2019
The ingredients are great together but the cooking techniques don't due justice. SKIP the cup of water. It boils the fish and gives a canned salmon texture. Put the butter in the pan to crisp the skin instead of the sauce. And roast the asparagus in the oven. It came out raw when only steamed 4 min. Read More
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Rating: 5 stars
03/23/2021
It was delish and I loved how the asparagus turned out, the idea was very clever. I would just reduce the water to 1/2 a cup for more concentrated acidic flavor but other than that nothing else. Read More
Rating: 5 stars
01/30/2018
This recipe made me sad...that I was eating alone and there was no one else to swoon over every bite with. So so good and easy! I didn't have any parsley so I substituted cilantro. I also used frozen orange juice concentrate and reconstituted it instead of a fresh orange. Pretty sure this is going to be a twice a month thing! Read More
Rating: 5 stars
01/15/2018
Quite tasty and really simple to make. Read More
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Rating: 4 stars
10/17/2020
Agree with other reviews that the fish tasted bland but was super easy to cook this way and the sauce is really good. Read More