Moroccan Salmon with Asparagus

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    Moroccan Salmon with Asparagus - Everyday Diabetes Magazine
    Moroccan Salmon with Asparagus - Everyday Diabetes Magazine
    Moroccan Salmon with Asparagus - Everyday Diabetes Magazine

    Moroccan Salmon with Asparagus

        ,   

    June 20, 2017

    • Cook: 35 mins
    • Yields: 2 servings

    Ingredients

    2 tbsp Nonfat plain yogurt

    2 tbsp fresh parsley (chopped)

    2 tsp fresh cilantro (chopped)

    1 tbsp lemon juice

    1 1/2 tsp extra-virgin olive oil

    1 clove garlic (minced)

    1/2 tsp ground cumin

    3/4 tsp smoked paprika

    1/8 tsp salt, ground pepper (to taste)

    8 oz. center-cut salmon fillet, skinned and cut into 2 portions

    Directions

    1Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, smoked paprika, cumin, salt and pepper in a small bowl.

    2Reserve 2 Tbsp of the sauce; cover and refrigerate.

    3Place salmon in a ziplock bag.

    4Pour in the remaining yogurt mixture, seal the bag and turn to coat.

    5Refrigerate for 15 (up to 30) minutes.

    6Preheat pan to medium-high, add 1/2 Tsp canola oil (just enough to coat pan)

    7Remove the salmon from the marinade; blotting any excess

    8Pan-fry (reduce heat to medium-low) the salmon for 3-5 minutes, then turn over, cook through additional 3-5 minutes

    -Serving it
    Top the salmon with the reserved sauce and garnish with lemon wedges. Add your choice of veggies on the side. My favorite is asparagus.

    Nutrition per Serving:
    290 cal, fat 20g (4g sat, 10g mono), 68mg cholesterol, 23g protein, 0g fiber, 184mg sodium, 481mg potassium. Nutrition Bonus: Selenium (60% daily value), Vitamin C (20% dv), High omega-3s.

    Exchanges: 3 lean meat.

    Nutrition Per Serving:
    209 cal., 9 g total fat (2 g sat. fat), 98 mg chol., 536 mg sodium, 3 g carb. (2 g sugars), 27 g pro.

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    Nutrition Facts

    Serving Size1
    Calories290g
    Sodium184mg
    Protein28g
    Total Fat20g
    Saturated Fat4g
    Monounsaturated Fat10g

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