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Thaw fish, if frozen. Rinse and pat dry with paper towels. Measure the thickness of the fish fillets. Season the fish with kosher salt and pepper. Set aside.
In a large skillet, heat 1 tablespoon oil over medium heat. Add mushrooms; cook about 5 minutes or until golden brown. Add onion, garlic and thyme; cook until the mushrooms are tender, stirring occasionally. Add wine. Bring to a boil; reduce heat. Simmer, uncovered, for about 15 minutes or until the liquid is reduced to 1/4 cup.
Add clam juice (or stock or broth). Return to boiling; reduce heat. Simmer, uncovered, about 15 minutes more or until the liquid is reduced to 3/4 cup. Add asparagus; cover and cook about 3 minutes or until crisp-tender. Stir in tomatoes, parsley and lemon juice. Season to taste with kosher salt and pepper. Transfer to a serving platter and keep warm.
In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the salmon; cook for 4 to 6 minutes per 1/2-inch thickness or until the fish flakes easily when tested with a fork, turning once. Serve the salmon over the vegetable mixture. If desired, garnish with fresh thyme.