A fresh, light way to serve this power food, high in protein and omega-3 oils.

Source: Shape


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a covered saucepan, simmer the kasha in 2 cups of water for 10 to 12 minutes (add water as needed), until kernels are tender and the liquid is absorbed. Add juice from the lemon and 1 teaspoon zest; set aside

  • Meanwhile, in a large pot, add enough cold water to just cover the salmon. Bring to a boil; immediately remove from the heat. Let stand for 10 minutes.

  • Trim the asparagus ends. Blanch stalks in boiling water for 2 minutes, until crispy-tender. Drain, rinse in cold water. Set aside.

  • In a small bowl, whisk sour cream, dill, and Dijon mustard together.

  • Remove salmon from the water. Add salt and pepper to taste. Serve warm or chilled with the dill cream, asparagus, and kasha.


Nutritional information includes 1/8 teaspoon of added salt per serving.

Nutrition Facts

419 calories; fat 17g; saturated fat 4g; carbohydrates 41g; insoluble fiber 7g; sugars 1g; protein 31g; sodium 452mg; calcium 89mg; iron 3mg.