nicolette@theyardgym.com.au
Poached Salmon & Asparagus
25 minutes
Lemon (half juiced, half wedges) Garlic (clove, finely sliced)
In a large pan, add the lemon juice, garlic, dill, and parsley. Pour the broth over top.
Fresh Dill (sprigs, plus more for
Bring to a simmer over medium heat. Season the salmon with salt and pepper and place skin side down in the pan.
serving)
Parsley (sprigs, plus more for
serving)
Cover and simmer for five minutes. Add the asparagus and cook, covered, for two more minutes, or until the salmon is cooked through, and the asparagus is tender.
Vegetable Broth
Salmon Fillet (skin on) Sea Salt & Black Pepper (to taste) Asparagus (trimmed)
Divide the salmon and asparagus evenly between plates. Serve with lemon wedges and chopped fresh herbs (optional). Enjoy!
264 8g 9g
Refrigerate in an airtight container for up to three days. One serving is approximately one cup of asparagus and one salmon fillet. Add shallots to the poaching liquid. Serve with your favorite grains.
Fiber
3g
Sugar
4g 41g
Cholesterol
87mg
Sodium
465mg 1916IU
Vitamin A Vitamin C
23mg 61mg
Calcium
Iron
4mg
Made with FlippingBook flipbook maker