Sauteed Salmon With Asparagus And Fresh Dill
Description
This Sauteed Salmon With Asparagus And Fresh Dill is a light yet satisfying meal that balances rich fish with bright, earthy vegetables. The salmon is gently poached to retain its moisture and flaky texture, while the red potatoes and asparagus are sauted with garlic and red onion for a savory, aromatic base. Fresh dill and lemon juice add a zesty, herbal finish that cuts through the richness of the fish. Perfect for a quick weeknight dinner or a healthy weekend lunch, this dish comes together in under 40 minutes. Its naturally gluten-free and packed with protein and fiber. Serve it hot with lemon wedges on the side for an extra burst of freshness. Its simple enough for beginners but elegant enough for guests, making it a versatile addition to your recipe rotation.Ingredients
Directions
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Cut the red onion in half lengthwise and slice thinly.
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Scrub the red potatoes and dice them; do not peel.
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Snap off and discard the rough stem ends of the asparagus, then cut the stalks at a slant into 2-inch lengths.
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Heat 3/4 cup water and the lemon juice to a boil in a skillet that has a tight-fitting lid.
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Rinse the salmon steaks and place them into the boiling water.
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Cover the skillet, reduce heat to low, and poach for 4 minutes.
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Turn the salmon steaks, cover again, and cook for 3 to 5 minutes longer, depending on thickness, until mostly opaque but still barely translucent at the center.
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Remove the salmon from the water and set aside on a tea towel to drain.
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Heat the olive oil in a large saut pan or skillet over medium heat.
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Add the minced garlic and stir for a moment or two until fragrant.
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Add the sliced onion and diced potatoes to the pan and saut for 7 minutes, stirring frequently.
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Add the asparagus, salt, and pepper to the pan and saut, stirring frequently, for 7 more minutes until the asparagus is fork-tender.
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Meanwhile, remove any skin and bones from the poached salmon and break the fish into bite-size pieces.
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Add the salmon pieces and fresh dill to the skillet with the vegetables.
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Toss everything together and heat through for one minute.
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Serve very hot, passing lemon wedges on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 337.1kcal
- % Daily Value *
- Total Fat 18.8g29%
- Saturated Fat 4.1g21%
- Cholesterol 62.4mg21%
- Sodium 1291.6mg54%
- Total Carbohydrate 14.6g5%
- Dietary Fiber 3.7g15%
- Sugars 3.2g
- Protein 26.4g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or lemon juice to prevent drying out.
Substitutions: You can substitute red potatoes with Yukon Gold potatoes for a creamier texture. If fresh dill is unavailable, use 1 teaspoon of dried dill weed, adding it earlier in the cooking process to allow the flavor to bloom.
Tip: Ensure your skillet has a tight-fitting lid when poaching the salmon to trap steam and cook the fish evenly without drying it out.
Ingredient Note: The original directions mention "Pepper to taste" and "Fresh dill; minced" in the first step but do not list quantities in the main ingredient list. Use approximately 1/4 teaspoon of black pepper and 1/4 cup of fresh dill, adjusted to your taste preference.
