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Seared Salmon W/ Aasparagus & Green Onion

Source of Recipe

The Diabetes Food and Nutrition Bible - by Hope Warshaw
SEARED SALMON WITH ASPARAGUS AND GREEN ONION
WW Points
Exchanges
Yield: 4 servings

- 1 pound salmon, cut into 4 pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 teaspoons olive oil, divided
- 1-1/2 cups sliced asparagus, cut into 2-inch pieces,
tough ends removed
- 6 green onions, sliced into 2-inch lengths
- 1/2 cup chopped tomato
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced sage

Season the salmon pieces with the salt and pepper. In a
nonstick skillet over medium-high heat, heat 2 teaspoons
of the olive oil. Add the salmon filets and saute on both
sides for a total of 6-8 minutes. Remove the salmon from
the skillet, set aside, and keep warm.

In a pot of boiling water, add the asparagus and boil for
1 minute. Add the green onion and boil 1 more minute. Drain.
Splash with cold water. In a bowl, mix together the asparagus, green onion, and chopped tomato.

Combine the remaining 1 teaspoon of the olive oil, the lemon
juice, and sage. In the skillet in which you cooked the salmon, add the asparagus, onion, tomato, and the oil and lemon juice mixture. Heat 1 minute.

To serve: Put the salmon on a plate. Top with the egetables.
Pour any pan juices on top.

1/4 of recipe equals: Calories: 246, Fat: 13 g, Cholesterol: 78 mg, Sodium: 218 mg, Carbohydrate: 6 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 26 g ++++
Exchanges: 4 Lean Meat, 1 Vegetable ++++ WWP: 6