Salmon with Asparagus & Mushrooms

Selfadvocatenet.com recipe for month of August

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

By Diabetic Living Magazine

Ingredients

4 fresh or frozen skinless salmon fillets, about 1 inch thick (about 1 pound total)
Kosher salt
Freshly ground pepper
2 tablespoons olive oil
2 cups sliced assorted fresh mushrooms (such as button, cremini, and/or stemmed shiitake)
1 cup chopped onion
6 cloves garlic, minced (1 tablespoon minced)
1 tablespoon chopped fresh thyme
1 cup dry white wine
1 cup clam juice, fish stock, chicken stock, or chicken broth
2 cups (1 1/2 inch) pieces asparagus
1 cup cherry tomatoes, halved
1 tablespoon chopped fresh Italian parsley
1 teaspoon lemon juice
Fresh thyme sprigs (optional)

Directions

Step 1

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Season fish with salt and pepper; set aside
Step 2

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
Step 3

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.
Step 4

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

Serving Size: 1 serving

Per Serving:

372 calories; 19.5 g total fat; 3.5 g saturated fat; 67 mg cholesterol; 624 mg sodium. 934 mg potassium; 13 g carbohydrates; 3.3 g fiber; 6 g sugar; 30.8 g protein; 1046 IU vitamin a iu; 22 mg vitamin c; 89 mcg folate; 62 mg calcium; 6 mg iron; 63 mg magnesium;

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

active:45 mins

total:45 mins

Servings:4

Nutrition Profile:

Dairy-Free

Nut-Free

Gluten-Free

Healthy Immunity

Low Carbohydrate

Egg Free

Soy-Free

Healthy Aging

Low-Calorie

Omega-3

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