Mushrooms and salmon are both naturally high in vitamin D, so you get a double dose in this 45-minute dinner recipe.

Source: Diabetic Living Magazine


Recipe Summary test

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Season fish with salt and pepper; set aside

  • Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add mushrooms; cook about 5 minutes or until golden brown. Add onion, garlic, and thyme; cook until mushrooms are tender, stirring occasionally. Add wine. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until liquid is reduced to 1/4 cup

  • Add clam juice. Return to boiling; reduce heat. Simmer, uncovered, about 15 minutes more or until liquid is reduced to 3/4 cup. Add the asparagus. Cover and cook about 3 minutes or until asparagus is crisp-tender. Stir in tomatoes, parsley, and lemon juice. Season to taste with salt and pepper. Transfer to a serving platter and keep warm.

  • In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add salmon; cook for 4 to 6 minutes per 1/2-inch thickness of salmon or until salmon flakes easily when tested with a fork, turning once. Serve salmon over vegetable mixture. If desired, garnish with fresh thyme.

Nutrition Facts

1 serving
372 calories; protein 30.8g; carbohydrates 13g; dietary fiber 3.3g; sugars 5.6g; fat 19.5g; saturated fat 3.5g; cholesterol 66.9mg; vitamin a iu 1045.7IU; vitamin c 22.1mg; folate 88.8mcg; calcium 62.5mg; iron 5.6mg; magnesium 63mg; potassium 934.2mg; sodium 624.3mg.

3 1/2 lean protein, 2 1/2 fat, 1 1/2 vegetable, 1/2 other carbohydrate