Salmon and Asparagus with Walnut Vinaigrette
Recipe courtesy of California Asparagus Commission.
4 salmon fillets
3/4 pound asparagus,trimmed
1 1/3 pounds small red potatoes (washed and cut in quarters)
1 cup low-fat honey Dijon vinaigrette
1/2 cup finely chopped walnuts
- In a three tier bamboo steamer, place the salmon in one basket, the potatoes in another and the asparagus in the third. Set over boiling water and steam for 15 minutes.
- While dinner is steaming, combine the Dijon vinaigrette and nuts in a saucepan over medium heat. Stir to blend and heat until hot but not boiling.
- Serve warm sauce with the dinner, to be drizzle over the salmon, potatoes and asparagus.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 500; Total Fat: 17g; Saturated Fat: 2g; Cholesterol: 49mg; Total Carbs: 55g; Fiber: 5g; Protein: 32g; Sodium: 346mg.
Recipe and photograph courtesy of California Asparagus Commission.