This quick and healthy fish-and-veggies dinner is highlighted by an easy fresh citrus sauce.
Active Time
25 mins
Total Time
25 mins
Yield
Serves 4
How to Make It
1. Step
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. Step
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 (see Tips). Simmer 4 to 8 minutes more or until fish begins to flake when tested with a fork and asparagus is crisp tender.
3. Step
Meanwhile, in a small bowl combine reserved 1/4 cup juices, snipped parsley, butter, reserved lemon peel, salt and pepper.
4. Step
To serve, drizzle dressing mixture over salmon and asparagus. Garnish with additional fresh parsley leaves, if desired.
