A bed of pretty squash and carrot ribbons seasoned with lemon and herbs gently steams salmon in the oven, yielding moist, flavorful fish--with a veggie side dish built right in!

Source: Midwest Living

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Recipe Summary

hands-on:
30 mins
total:
46 mins
Servings:
4
Yield:
2 1/2 cups pilaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Zest and juice the lemon (to yield about 4 teaspoons juice and 2 teaspoons zest). Set aside. .

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  • Trim ends from zucchini squash and carrots. With a vegetable peeler, peel vegetables lengthwise into long, thin ribbons; place in a 3-quart rectangular baking dish. Sprinkle with 1/4 teaspoon salt and drizzle with the 4 teaspoons lemon juice.

  • Place salmon over vegetables. Sprinkle with garlic, tarragon, 1/4 salt and the pepper. Drizzle with oil; sprinkle with reserved lemon zest. Cover and bake in a 425° oven for 16 to 20 minutes or until fish flakes easily when tested with a fork. Serve with Herbed Quinoa Pilaf and, if desired, lemon wedges.

Steaming in a baking dish?

Any cooking method that uses water vapor to cook food is considered steaming. Here, ribbons of vegetables provide salmon a vitamin-rich steam bed, releasing moisture as they bake within the covered dish.

Making vegetable ribbons.

To shave a carrot, place it on a cutting board and slide the blade of a peeler down the length of the carrot. Continue halfway through the carrot, flip and shave as far as possible, applying more pressure for slightly thicker ribbons. For squash, shave skin from one side and discard. Shave 4 or 5 ribbons until you reach the seeds. Rotate a quarter turn and repeat on the other 3 sides. Discard seedy center.

What's so great about quinoa?

Besides the fact that it cooks in 15 minutes (beating rice by 5 minutes), quinoa is a gluten-free grain that's packed with antioxidants, omega-3s, potassium and calcium. It is also one of the elite plant-derived foods that supplies our bodies with complete protein.

Simple herbed quinoa

In a medium saucepan over medium heat, cook 3 sliced green onions in 1 teaspoon olive oil until tender. Add 1 1/2 cups reduced-sodium chicken broth; cover and bring to boiling. Stir in 1 cup rinsed and drained quinoa; return to boiling. Reduce heat, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat and stir in 1/4 cup chopped fresh parsley.

Nutrition Facts

447 calories; total fat 18g; saturated fat 3g; polyunsaturated fat 6g; monounsaturated fat 8g; cholesterol 78mg; sodium 593mg; potassium 1379mg; carbohydrates 35g; fiber 5g; sugar 4g; protein 37g; trans fatty acidg; vitamin a 5757IU; vitamin c 26mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 13mg; vitamin b6 2mg; folate 157mcg; vitamin b12 5mcg; calcium 84mg; iron 4mg.

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