Recipe: Salmon and Vegetables with Coconut Sauce

At only 488 calories a serving, this dish from Woman's Day magazine is a good choice for the entire family, even those of you who are watching your diet.

Yield: 4 servings

1 14-ounce can lite coconut milk

4 scallions, sliced, white part separated from green

2 teaspoons each minced garlic and ginger

1/4 teaspoons each salt and pepper

4 skinless 1-inch thick pieces salmon fillet

1 pound asparagus, woody ends snapped off, spear cut in thirds

1 cup preshredded carrots

Put coconut milk, white part of scallions, garlic, ginger, salt and pepper in a large nonstick skillet; stir until well blended. Top with pieces of salmon in a single layer; scatter asparagus and carrots over and around the salmon.

Bring to a gentle simmer, cover and cook 10 minutes, or until salmon is cooked through and asparagus are crisp-tender.

Using a broad spatula, transfer salmon to a serving platter or dinner plates. Spoon on sauce and vegetables; sprinkle with green part of scallions. Serve immediately with Italian bread and lime wedges to squeeze over the fish.

-- Emily Simnitt