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Lemon-Lime Salmon with Veggie Saute Recipe
Lemon-Lime Salmon with Veggie Saute Recipe photo by Taste of Home

Lemon-Lime Salmon with Veggie Saute Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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 until vegetables reach desired doneness. Stir in tarragon. Serve with salmon. Yield: 6 servings.
Originally published as Lemon-Lime Salmon with Veggie Saute in Taste of Home February/March 2012, p44

Nutritional 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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Lemon-Lime Salmon with Veggie Saute

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Mar. 7, 2012

This turned out wonderful! The lemon-lime flavors on the fish just enhance the taste and the veggies are super good as well. Instead of the terragon, I used a great seasoned salt mix that I had and it was wonderful! Will definitely make again.

MY REVIEW
Reviewed Feb. 10, 2012

This is wonderful!

MY REVIEW
Reviewed Jan. 29, 2012

Delish! The lemon/lime combo is the perfect way to spice up salmon and still keep it fresh and light.

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