LEMON-ROSEMARY SALMON
This is a lovely light and flavorful recipe that's perfect for summertime dining. I have fun using pattypan squash, but any yellow summer squash will fit the bill. And if it's not asparagus season, consider substituting broccoli spears.
Yield serves 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Make a thick layer of potatoes in the pot and season lightly with salt and pepper. Lay the salmon on top. Spray the salmon with olive oil; then sprinkle the fish with lemon zest.
- Trim the top and bottom of the squash and cut into wedges like a pizza. Scatter the squash in the pot, followed by the mushrooms.
- Snap the tough ends from the asparagus and arrange the stalks next, topping with rosemary sprigs.
- Cover and bake for about 25 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 276
- Protein: 27g
- Carbohydrates: 22g
- Fat: 9g
- Cholesterol: 62mg
- Sodium: 58mg
- Fiber: 3g
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