Salmon And Asparagus With Coconut Sauce

1. 1

   Put coconut milk,white part of scallions, garlic,ginger, salt and pepper in a large skillet, Stir over medium heat until well blended, just a few minutes.

2. 2

   Cook asparagus and carrot spears in microwave on high for about 2-3 minutes.

3. 3

   Place pieces of salmon in a single layer on top of coconut milk mixture and scatter cooked asparagus pieces and carrots over and around salmon.

4. 4

   Bring to a gentle simmer, cover and cook 10-15 minutes or until salmon is cooked through and asparagus is crisp tender.

5. 5

   Using a broad spatula, transfer salmon to individual serving plates, spoon on sauce and vegetables, sprinkle with green part of scallions.

6. 6

   Serve immediately with lime wedges to squeeze on fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.