Salmon and Vegetables with Coconut Sauce

• 1 can lite coconut milk (not cream of coconut)
• 4 scallions, sliced
• 2 tsp. minced garlic
• 2 tsp. minced ginger
• 1/4 tsp. salt
• 1/4 tsp. Pepper
• 4 skinless 1-in.-thick pieces salmon fillet (about 6 oz each)
• 1 lb. asparagus, woody ends snapped off
• 1 c. preshredded carrots
• Accompaniment: toasted sliced Italian bread and lime wedges

1. Put coconut milk, white part of scallions, garlic, ginger, salt and pepper in a large nonstick skillet; stir until well blended.
2. Top with pieces of salmon in a single layer; scatter asparagus and carrots over and around the salmon.
3. Bring to a gentle simmer, cover and cook 10 minutes, or until salmon is cooked through and asparagus are crisp-tender.
4. Using a broad spatula, transfer salmon to a serving platter or dinner plates.
5. Spoon on sauce and vegetables; sprinkle with green part of scallions.
6. Serve immediately with bread and lime wedges to squeeze on the fish.

lite coconut milk, scallions, garlic, ginger, salt, pepper, salmon fillet, carrots, accompaniment

Taken from www.delish.com/recipefinder/salmon-vegetables-coconut-sauce-121170 (may not work)