Citrus Poached Salmon and Asparagus

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 290.8
  • Total Fat: 4.7 g
  • Cholesterol: 11.0 mg
  • Sodium: 9.1 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 10.3 g
  • Protein: 4.8 g

View full nutritional breakdown of Citrus Poached Salmon and Asparagus calories by ingredient
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Introduction

Healthy, quick dinner Note. Feel free to substitute the worchestershire sauce for black pepper. I personally don’t like better. Healthy, quick dinner Note. Feel free to substitute the worchestershire sauce for black pepper. I personally don’t like better.
Number of Servings: 1

Ingredients

    4 oz Rising Tide Salmon Filet
    1 fruit without seeds Lemons
    1 fruit (2-5/8" dia) Oranges
    0.5 cup (8 fl oz) Water, tap
    6 spear, medium (5-1/4" to 7" long) Asparagus, fresh
    0.5 tbsp Parsley
    1 pat (1" sq, 1/3" high) Butter, unsalted
    0.25 tsp Pink Himalayan sea salt
    0.25 tsp Worchestershire sauce
    1 cup TJ Farms Cauliflower Rice

Directions

Thaw fish in a bowl of cod water if frozen. Then rinse and pat dry with a paper towel. Finely shred 1 teaspoon of lemon peel and set aside. Squeeze juice from lemon and orange, combine and reserve 1/4 cup of juice for dressing. Pour remaining juice and water into skillet. Bring to boil then add salmon. Reduce temperature to medium, cover and simmer for 4 minutes Lay asparagus on top and cook for another 4-8 minutes or until salmon flakes easily and asparagus is tender. While fish and asparagus are cooking, mix reserved juices with worchestershire sauce, garlic powder, and parsley. Place salmon and asparagus on a plate and pour dressing on top. Serve over cauliflower rice. Enjoy Serving Size: 1 filet and 6 spears of asparagus

Number of Servings: 1

Recipe submitted by SparkPeople user SQUEAKYMOOMOO.

TAGS:  Fish | Dinner | Fish Dinner |

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