Best Recipe: Roasted Lemon Salmon

Cook’s notes: This salmon dish is simply phenomenal and cooks quickly. Summer squash is an excellent addition to the meal. You can add quinoa or brown rice to the menu as well.

Total Time: 30 min
Prep Time: 15 min

Salmon:
1 lemon
4 pieces (6 oz. each) skinless salmon fillets
Salt and pepper

Heat oven to 400°F. From the lemon, grate 1/2 teaspoon peel and squeeze 3 Tablespoons juice.

Lightly coat a 13″ by 9″ glass baking dish with cooking spray. Place the salmon in the dish. Sprinkle with lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Roast salmon 14 to 16 minutes or until just opaque throughout.

Squash:
1 lb. zucchini, sliced
1 lb. yellow squash, sliced
Olive oil
2 teaspoons dried rosemary herb blend
Salt and pepper

While the salmon cooks, make the squash. In a large skillet, sauté the vegetable slices in a little olive oil over medium heat until tender. Transfer to medium bowl and toss with herb blend, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining 2 Tablespoons lemon juice.

Arrange squash and salmon on dinner plates; serve immediately.

Source: Adapted from Good Housekeeping.

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