Citrus Poached Salmon with Asparagus

Citrus Poached Salmon with Asparagus

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Rated: 0
  • Makes: 4 servings
  • Start to Finish 25 mins
  • Serving Size: 1 salmon fillet, 3/4 cup asparagus and 1-1/3 tablespoon dressing
  • Carb Grams Per Serving: 4


  • 4 4 - ounces fresh or frozen skinless salmon fillets
  • 1 lemon
  • 2 orange
  • 1 cup water
  • 1 pound asparagus spears, woody bases removed
  • 2 tablespoons snipped fresh parsley
  • 1 tablespoon melted butter
  • 1/4 teaspoon salt
  • 1/4 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 orange; 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 juices, 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:

Servings Per Recipe: 4
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

Vegetables (d.e): 1; Mark as Free Exchange (d.e): 0; Fat (d.e): 0.5; Lean Meat (d.e): 3.5