Servings: 1 Serving
Calories: 268kcal
Ingredients
- 2 tbsp vegetable broth
- ¼ lb salmon filet skin and bones removed
- ¾ tsp lime juice
- ¾ tsp olive oil
- 1 cup asparagus chopped (discard bottom 1/4 of asparagus because of toughness)
- ¼ cup low-fat plain Greek yogurt over 20g protein and under 10g sugar (for dairy-free substitute Greek cultured coconut milk)
- ¾ tsp dijon mustard use a gluten-free mustard for gluten-free
- ¾ tsp lemon juice
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped
Instructions
- 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 through. 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.
- 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 through.
- Whisk together yogurt, mustard, lemon juice, parsley and dill.
- Cook over low heat until warm. Stir regularly.
- Plate salmon and asparagus and pour sauce over.
Nutrition
Serving: 1serving | Calories: 268kcal | Carbohydrates: 10g | Protein: 32g | Fat: 12g | Saturated Fat: 2g | Natural Sugar: 5g
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