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