• 1/2 Cup Vegetable Broth
  • 3/4 Lb. Salmon Filet (skin and bones removed)
  • 1 Tblsp. Lime Juice
  • 1 Tblsp. Olive Oil
  • 4 Cups Asparagus, Chopped (Discard bottom 1/4 of Asparagus because of toughness)
  • 1 Cup Low-fat Plain Greek Yogurt (over 20g protein and under 10g sugar) (for dairy-free substitute Greek cultured coconut milk)
  • 1 Tblsp Dijon Mustard (Use a gluten-free mustard for gluten-free)
  • 1 Tblsp. Lemon Juice
  • 1/4 Cup Fresh Parsley, Chopped
  • 1/4 Cup Fresh Dill, Chopped


Put broth in a large pan and cook over medium heat until simmering. Add salmon to center of pan and asparagus around and on top of the salmon. Cover and cook for 7 min. or until salmon is cooked throug.  Whisk together yogurt, mustard, lemon juice, parsley and dill. Cook over low heat until warm. Stir regularly. Plate salmon and asparagus and pour suace over. 

Serves: 4

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