Grilled Salmon with Asparagus and Mushrooms

By The Diabetic Skillet

Grilled Salmon with Asparagus and Mushrooms
Ingredients
  • cooking spray

  • 1 pound salmon, wild, steaks or filet

  • 6 ounces mushrooms, Crimini or button or combo, sliced

  • 1 pound asparagus, fresh, cut into 1 inch pieces

  • 1 pepper(s), bell, red, or yellow or green (medium), chopped

  • 1 cup tomato(es), grape or cherry

  • 1/4 teaspoon pepper, black, ground

  • 1/4 teaspoon salt

  • 2 tablespoons salad dressing, low fat, honey mustard, vinaigrette or any favorite

Directions
  1. Coat a nonstick skillet with cooking spray and place over medium heat.

  2. cut salmon into 4 pieces, then salt and pepper each side of salmon .

  3. Place salmon in skillet and cook for 3 minutes per side or until cooked through.

  4. Remove salmon to a plate.

  5. Remove skillet from heat, add a little more cooking spray and return to heat.

  6. Add vegetables to skillet and cook for about 3 minutes over medium heat, stirring occasionally.

  7. Serve salmon on top of veggies and then top with a little low fat honey mustard or other low fat dressing.


Nutritional Facts

Servings
4
Calories
230
Fat
9g
Saturated Fat
1.1g
Cholesterol
60 mg
Protein
27g
Carbohydrates
11g
Fiber
4g
Sodium
250mg

fish and seafood salmon

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