Meal planning for two
Prep time
Cook time
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A hot and healthy meal on your table in minutes.
Recipe type: Dinner
Cuisine: Seafood
Serves: 4
  • 4 fresh or frozen skinless salmon fillets, about 1 inch thick
  • salt and pepper
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons olive oil
  • 1 cup chopped onion (large)
  • 6 cloves garlic minced
  • 1 tablespoon snipped fresh thyme
  • 1 cup dry white wine or chicken broth
  • 1 cup clam juice or chicken broth
  • 2 cups of asparagus cut in 1½ inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon snipped fresh (flat-leaf) parsley
  • 1 teaspoon lemon juice
  1. Thaw fish, if frozen. Season with salt and pepper and set aside.
  2. In a large skillet cook mushrooms in 1 tbs hot oil over medium heat about 5 minutes or until golden brown.
  3. Add onion, garlic and thyme; cook until mushrooms are tender. Add wine. Bring to boiling; reduce heat. Simmer uncovered about 15 minutes or until liquid is reduced to ¼ cup.
  4. Add clam juice. Return to boiling; reduce heat. Simmer, uncovered, 15 minutes more or until liquid is reduced to ¾ cup. Add asparagus.
  5. Cook, covered, 3 minutes or until asparagus is crisp-tender. Stir in tomatoes, parsley and lemon juice. Season with salt and pepper. Transfer to a platter and keep warm.
  6. In the same skillet cook salmon in remaining 1 tbs hot oil over medium heat for 4-6 minutes per ½-inch thickness of salmon or until salmon flakes when tested with a fork, turning once. Serve salmon over vegetable mixture.
Recipe by Pumps & Circumstance at