Try this Salmon with Asparagus and Mushrooms recipe, or contribute your own.
Suggest a better descriptionThaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Season fish with kosher salt and pepper. Set aside.
In a large skillet heat 1 tablespoon of the olive oil 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 chicken stock. 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 kosher 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.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 137 | ||
Calories from Fat: 67 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 296mg | 10 % | |
Potassium 458.2mg | 12 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 9g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 137
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