Citrus Poached Salmon with Asparagus

Ingredients

• Lemon zest

  ½ tsp or 1g

• Lemon

  raw, with peel

  ½ fruit without seeds or 54g

• Oranges

  ½ fruit or 66g

• Water

  ½ cup or 118g

• Asparagus

  raw

  ½ lb or 227g

• Parsley

  raw

  1 tbsp or 4g

• Butter

  unsalted

  ½ tbsp or 7g

• Salt

  table

  ⅛ tsp or 0.8g

• Black pepper

  ground

  ⅛ tsp or 0.3g

• Atlantic salmon

  farmed, raw

  8 oz or 227g

Directions

1. Thaw the salmon if frozen. Rinse and pat dry with paper towels.
2. Finely zest lemon peel and set aside. Squeeze the juice from the lemon and orange, combining them. Reserve 1/4 cup of this juice for the dressing (for original 4 serving recipe, reserve 1 tbsp per serving).
3. Pour the remaining juice into a large skillet and add water. Bring to a boil, then add the salmon. Reduce heat to medium and simmer, covered, for 4 minutes.
4. Place asparagus on top of the salmon and simmer for an additional 4 to 8 minutes until the fish flakes easily with a fork and the asparagus is crisp-tender.
5. In a small bowl, combine the reserved juice, snipped parsley, melted butter, lemon zest, salt, and pepper.
6. To serve, drizzle the dressing over the salmon and asparagus. Garnish with additional fresh parsley leaves if desired.