A simple recipe for healthy eating this spring. I’ve made a succotash of all of my favorite spring veggies, including peas, asparagus, and fennel. If you are trying to lighten it up before swimsuit season, this is a tried and true recipe to keep in the rotation. Serve with a simple salad of mixed greens, olive oil, lemon and parmesan cheese for a quick, healthy, weeknight dinner.
Salmon with Spring Vegetables
Makes: 4 servings
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes
4, 3 oz pieces of salmon
2 tsp olive oil
1 large shallot, minced
1 large clove garlic, minced
1 lemon, zest and juice
½ cup peas, fresh or frozen and thawed
½ cup corn, fresh or frozen and thawed
2 large carrot, peeled and small dice
6 stems asparagus, medium dice
2 tbs fennel fronds, roughly chopped
salt and pepper to taste
- Preheat the oven to 385 degrees.
- Lay the salmon pieces 2 inches apart on a cookie sheet lined with parchment paper. Season with salt and pepper. Use a microplane to remove the zest from the lemon, and spread evenly amongst the four pieces. Bake the salmon for 13 minutes to achieve a medium temperature.
- While the salmon is cooking, heat a medium saute pan over medium heat. Add the olive oil, shallot, and garlic. Add the carrots and saute for 3-4 minutes. Add the corn, asparagus, and lemon juice; saute another 2 minutes.
- Remove from the heat and stir in the fennel fronds and peas. Season with salt and pepper before serving over the salmon.