Lemon-Lime Salmon with Veggie Saute |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A fresh squeeze of lemon juice brightens so many flavors - acid is one of the most important influencers in how a dish tastes. If one acid is good, two is stronger: Add lemon and lime juice when you bake salmon, cooking the supporting cast of vegetables separately until crisp-tender. Ingredients:
6 salmon fillets (4 ounces each) |
1/2 cup lemon juice |
1/2 cup lime juice |
1 teaspoon seafood seasoning |
1/4 teaspoon salt |
2 medium sweet red peppers, sliced |
2 medium sweet yellow peppers, sliced |
1 large red onion, halved and sliced |
2 teaspoons olive oil |
1 package (10 ounces) frozen corn, thawed |
2 cups baby portobello mushrooms, halved |
2 cups cut fresh asparagus (1-inch pieces) |
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon |
Directions:
1. Place salmon in a 13-in. x 9-in. baking dish; add lemon and lime juices. Sprinkle with seafood seasoning and salt. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
2. Meanwhile, in a large nonstick skillet coated with cooking spray, saute peppers and onion in oil for 3 minutes. Add the corn, mushrooms and asparagus; cook and stir 3-4 minutes longer or just until vegetables reach desired doneness. Stir in tarragon. Serve with salmon. Yield: 6 servings.
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