Citrus Poached Salmon with Asparagus

Makes: 4 servings Start to Finish: 25 mins Serving Size: 1 salmon fillet, cup asparagus and 1 1/3 tablespoon dressing Carb Grams Per Serving: 4

Ingredients 4 4-ounce fresh or frozen skinless salmon fillets 1 lemon 2 oranges 1 cup water 1 pound asparagus spears, woody bases removed 2 tablespoons snipped fresh parsley 1 tablespoon melted butter teaspoon salt teaspoon salt ground black pepper Fresh parsley leaves (optional)


  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 oranges; combine juices. Measure 1/4 cup juice for dressing and set aside.
  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*. Simmer 4 to 8 minutes more or until fish begins to flake when tested with a fork and asparagus is crisp tender.
  3. Meanwhile, in a small bowl combine reserved 1/4 cup juice, snipped parsley, butter, reserved lemon peel, salt and pepper.
  4. To serve, drizzle dressing mixture over salmon and asparagus. Garnish with additional fresh parsley leaves, if desired. *Asparagus in the liquid may take on a slightly olive green color.

Nutrition Facts Per Serving 206 cal., 10 g total fat (3 g sat. fat), 70 mg chol., 225 mg sodium, 4 g carb. (1 g fiber, 2 g sugars), 24 g pro. Diabetic Exchanges Mark as Free Exchange (d.e): 0; Fat (d.e): 0.5; Lean Meat (d.e): 3.5; Vegetables (d.e): 1

Source (n.d.) Diabetic Living. Citrus Poached Salmon with Asparagus. Retrieved from