Name: Citrus Poached Salmon with Asparagus
Total time: 25 min
Ingredients: 4 4-ounce fresh or frozen skinless salmon fillets; 1 lemon; 1 orange; 1 cup water; 1 pound asparagus spears, woody bases removed; 2 tablespoons snipped fresh parsley; 1 tablespoon melted butter; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 1 sprig Fresh parsley leaves

Directions

Step 1

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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Step 2

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.
Step 3

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

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

Serving Size: 1 salmon fillet, 3/4 cup asparagus & 1 1/3 Tbsp. dressing

Per Serving:

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.

Exchanges:

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

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts