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Honey Salmon with Turnips Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 2 servings
    • Calories: 396
    • Fat: 22g
    • Saturated Fat: 5g
    • Cholesterol: 67mg
    • Sodium: 345mg
    • Carbohydrates: 27g
    • Fiber: 2g
    • Protein: 24g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Honey Salmon with Turnips Recipe

Diabetes Recipe Gluten Free Recipe
Try this delicious salmon basted with a sweet honey lemon glaze. Paired with the mellow flavors of sautéed turnips and onions, this fish recipe is a complete meal loaded with healthy fats.

Ingredients

    • 2 tsp olive oil
    • 1 white onion, sliced thin
    • 2 garlic cloves, minced
    • 2 small white turnips, peeled and sliced
    • Black pepper to taste
    • 2 salmon fillets (4 oz each), skin on (or halibut or rainbow trout)
    • 1/8 tsp salt
    • 2 Tbsp reduced-calorie trans fat free margarine
    • 2 Tbsp honey
    • 1 Tbsp fresh lemon juice
    • 1 Tbsp fresh rosemary (2-3 sprigs)

Preparation

    • In a small skillet, heat the oil over medium heat until hot. Add the onion and garlic and cook for 3 minutes, or until onion is softened. Add the turnips and continue to cook, covered, for 10 to 15 minutes, or until turnips are tender. Season turnips with pepper. Set aside.
    • Season the salmon with salt and pepper. Lightly coat a medium skillet with nonstick cooking spray and heat over medium-high heat until hot. Add the salmon, skin side down, and sear it for about 3 minutes, or until crisp. With a spatula, flip the salmon. Add the margarine, honey, lemon juice and rosemary. Baste the fish until it is medium rare, about 3 minutes. Serve topped with honey sauce and vegetables.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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