Spring Pilaf With Salmon And Asparagus

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Feb. 03, 2011


Water 4 Cup (64 tbs)
Salmon fillets 24 Ounce (About 1 Inch Thick, Four 6 Ounce Pieces)
Butter 1 Tablespoon
Diagonally cut asparagus 2 Cup (32 tbs) (1 Inch)
Hot cooked long grain rice 3 Cup (48 tbs)
Peas 1 Cup (16 tbs) , thawed (Fresh Or Frozen)
Vegetable broth 1/2 Cup (8 tbs)
Chopped fresh flat leaf parsley 2 Tablespoon
Chopped chives 2 Tablespoon
Lemon juice 1 Tablespoon
Salt 1/2 Teaspoon
Ground black pepper 1/2 Teaspoon



Bring 4 cups water to a boil in a large skillet; add salmon (skin side up).

Return to a boil.

Reduce heat, cover, and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Remove fish with a slotted spoon, and discard water; cool fish slightly.

Remove and discard skin; break fish into large pieces.


Return pan to heat; melt butter over medium-high heat.

Add asparagus; cook 6 minutes or until tender, stirring occasionally.

Stir in rice, peas, and broth; cook 1 minute.

Add salmon, parsley, and remaining ingredients; stir well to combine.

Cook 2 minutes or until thoroughly heated.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 308Calories from Fat 91

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 260 mg10.83%

Total Carbohydrates 26 g8.7%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet