Print Options

Back to Lemon-Lime Salmon with Veggie Saute >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Lemon-Lime Salmon with Veggie Saute

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

6 ServingsPrep/Total Time: 30 min.

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

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.
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

2 of 2

Lemon-Lime Salmon with Veggie Saute (continued)

Directions (continued)

until vegetables reach desired doneness. Stir in tarragon. Serve
with salmon. Yield: 6 servings.

Nutrition Facts: 1 fillet with 1-1/4 cups vegetables equals 329 calories, 15 g fat (3 g saturated fat), 67 mg cholesterol, 283 mg sodium, 25 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.