Prepare this quick seafood dish that’s simple, yet satisfying. Steamed salmon, one of the healthiest ways to prepare this flavorful, nutrient-packed fish, along with convenient canned veggies, adds a healthy boost to your menu without sacrificing time.

2 teaspoons extra-virgin olive oil, divided
1 can (15 ounces) extra-long asparagus spears, drained
12 ounces skinned salmon fillet, cut in 1/2-inch thick slices
Salt and pepper, to taste
1/4 cup canned, sliced mushrooms, drained
1/4 cup canned, petite-cut, diced tomatoes, drained
Finely grated zest and juice of 1/2 lemon
1 teaspoon finely chopped parsley or dill

Drizzle 1/2 teaspoon olive oil on a microwave-safe dinner plate and arrange asparagus spears in a spoke pattern with tips pointing outward, leaving 1/2-inch clear at the edge of the plate.

Arrange salmon slices in a single layer, slightly overlapping, in the center of the plate. The salmon will cover most of the asparagus stalks. Season with salt and pepper.

Scatter mushrooms, tomatoes and lemon zest over all. Drizzle lemon juice and remaining olive oil over top.

Invert another microwave-safe plate of the same size and carefully place on top, lining up the edges of the two plates exactly. Place in a microwave oven, and cook at full power for 4 minutes. Rest for 1 minute, remove the top plate, scatter the parsley or dill over top and serve immediately.

Calories 155; Total fat 6g; Saturated fat 0g; Cholesterol 55mg; Sodium 370mg; Carbohydrate 4g; Fiber 1g; Protein 23g; Vitamin A 7%DV*; Vitamin C 15%DV; Folate 29%DV; Calcium 2%DV; Iron 4%DV; Potassium 15%DV

*Daily Value