Salmon with Spring Vegetables
Here, spring vegetables—asparagus, peas and leeks—are sautéed in butter and olive oil just until tender, adding color and garden-fresh flavor to moist, braised salmon. If leeks are unavailable, substitute 12 green onions, including the light green tops, halved lengthwise and then cut crosswise. Steamed red potatoes or creamy mashed potatoes are the perfect accompaniment.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup water
- 1 cup dry white wine
- 1/2 cup vegetable stock
- 1/2 small yellow onion, sliced
- 3 fresh tarragon sprigs
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 4 salmon fillets, each about 6 oz.
- 1 bunch asparagus, about 1 lb.
- 1 Tbs. unsalted butter
- 1 Tbs. olive oil
- 2 leeks, white and light green portions, cut into 2-inch
- matchsticks
- 2 cups fresh or thawed, frozen English peas
- Grated zest and juice of 1/2 lemon
- Snipped fresh chives for garnish