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Salmon Asparagus Salad With Orange Dijon Sauce

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This salmon asparagus salad pairs citrus poached salmon with a quick orange Dijon sauce, warm asparagus, grape tomatoes, smoked almonds, and Manchego cheese.

Ingredients

  • 1/2 cup sweet white wine, or chicken broth
  • 1/2 cup fresh orange juice
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1/2 orange, sliced into thin rounds and quartered
  • 4 skinless salmon fillets, about 1 1/2 pounds total
  • 1 teaspoon saltfree garlic herb seasoning
  • 1/4 teaspoon pepper, plus more for the salad
  • 2 tablespoons orange marmalade
  • 1 tablespoon Country Dijon mustard
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds fresh asparagus spears
  • 1 cup grape tomatoes, halved
  • 1 teaspoon canola oil
  • 1/4 cup seasoned rice vinegar
  • 3 tablespoons smoked almonds, chopped
  • 1 ounce Manchego cheese, grated

Instructions

1. Place sweet white wine, orange juice, garlic, dill, and orange slices in a large saute pan.
2. Cover and bring the mixture to a boil over medium high heat, then reduce heat and simmer uncovered for 7 minutes.
3. Season salmon fillets on both sides with garlic herb seasoning and pepper.
4. Add salmon to the wine mixture and simmer 3 to 4 minutes on each side, until opaque and easy to flake.
5. Transfer salmon to a serving plate.
6. Add orange marmalade and Country Dijon mustard to the pan and cook, stirring, for 1 minute.
7. Remove pan from heat and gently stir in butter.
8. Trim asparagus and cut into bite size pieces.
9. Heat canola oil in a large nonstick pan over medium high heat, then add asparagus and cook for 3 minutes.
10. Stir in grape tomatoes, seasoned rice vinegar, and pepper, then cook 2 to 3 minutes more.
11. Remove from heat and sprinkle with smoked almonds and Manchego cheese.
12. Serve salmon with asparagus almond salad and spoon the orange Dijon sauce over the fish.

Notes

  • Cook salmon to an internal temperature of 145 degrees F.
  • Use chicken broth instead of sweet white wine if preferred.
  • Stir the butter in gently so the orange slices stay mostly intact.

NUTRITION INFORMATION:

Salmon per serving:

  • 420 calories
  • 22g total fat
  • 5g saturated fat
  • 105mg cholesterol
  • 90mg sodium
  • 14g total carbohydrates
  • 1g dietary fiber
  • 10g total sugars
  • 34g protein
  • 4% calcium
  • 6% iron

Asparagus almond salad per serving:

  • 140 calories
  • 8g total fat
  • 2g saturated fat
  • 0g trans fat
  • 5mg cholesterol
  • 290mg sodium
  • 14g total carbohydrates
  • 4g dietary fiber
  • 7g total sugars
  • 4g added sugars
  • 7g protein
  • 0% vitamin D
  • 8% calcium
  • 10% iron
  • 10% potassium.

Find it online: https://www.wellnesswarrior.org/sunshine-salmon-asparagus-almond-salad/