LEMON-LIME SALMON WITH VEGGIE SAUTE

Lemon-Lime Salmon with Veggie Saute image

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. -Brian Hill, West Hollywood, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

Place salmon in a 13x9-in. baking dish; add lemon and lime juices. Sprinkle with seafood seasoning and salt. Bake, uncovered, at 425° until fish flakes easily with a fork, 10-15 minutes., Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion in oil for 3 minutes. Add the corn, mushrooms and asparagus; cook and stir just until vegetables reach desired doneness, 3-4 minutes longer. Stir in tarragon. Serve with salmon.

Nutrition Facts : Calories 329 calories, Fat 15g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 283mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges