Salmon with Steamed Asparagus and Parsley Butter

Prep and cook time: 20 minutes
Serves 4 people

1	pound asparagus
1	cup water
1/8	teaspoon coarse salt
4	salmon fillet(s) (6 ounces each), skin removed
1/2	cup white wine
3	tablespoons butter
2	tablespoons Italian parsley
1/2	tablespoon Wondra Gold Medal thickening flour
1	whole lemon(s), cut into wedges

[1] Lay the asparagus in a single layer in a large, deep skillet or Dutch oven. Add the water and salt to the skillet. Season the salmon with salt and pepper and lay across the asparagus spears.

[2] Bring water to a boil over medium heat. Continue to cook until the salmon is cooked through and asparagus is tender - about 8 minutes, careful not to overcook or your asparagus will get limp. Transfer the asparagus and salmon to a platter.

[3] Add wine to the skillet, increase the heat to medium-high and simmer mixture to reduce, about 5 minutes. Turn heat to low and whisk in the butter and parsley. Add Wondra flour a little at a time, if needed to thicken. Season with salt and pepper. Pour the sauce over the salmon and serve with lemon wedges.

I don't mind using wine to cook with, but for $$ sake, I substituted the white wine with white grape juice. Didn't seem to affect the sauce adversely - it was still yummy!
Also, I couldn't find the specific 'thickening flour' mentioned, so I just used the regular flour I had on hand. The sauce seemed to thicken appropriately - it may have been a touch runnier than it should have been, but it still tasted good.

per serving: 323 calories; 30 grams protein; 18 grams total fat; 2 grams fiber; 7 grams saturated fat; 47 grams carbohydrates; 100 mgs cholesterol; 69 mgs sodium
8 Weight Watchers Points