Citrus Poached Salmon with Asparagus

Ingredients

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Oranges

  Raw, all commercial varieties

  1 fruit or 131g

• Water

  Plain, clean water

  1 cup or 237g

• Asparagus

  Raw

  1 lb or 453g

• Parsley

  Raw

  2 tbsp or 8g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Atlantic salmon

  Fish, wild, raw

  16 oz or 454g

Directions

1. Thaw the salmon if frozen. Rinse and pat dry with paper towels. Finely shred 1 teaspoon of 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.
2. 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. 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.
3. In a small bowl, combine the reserved 1/4 cup juice, snipped parsley, melted butter, reserved lemon peel, salt, and pepper.
4. To serve, drizzle the dressing over the salmon and asparagus. Garnish with additional fresh parsley leaves if desired.

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