Lemon-Lime Salmon with Veggie Saute Recipe
- 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
- 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.
1 fillet with 1-1/4 cups vegetables: 329 calories, 15g fat (3g saturated fat), 67mg cholesterol, 283mg sodium, 25g carbohydrate (7g sugars, 4g fiber), 27g protein Diabetic Exchanges:1-1/2 starch, 3 lean meat, 1-1/2 fat
Reviews for Lemon-Lime Salmon with Veggie Saute
"This was very good, but needed more seasoning, especially in the vegetables. I guess I am not a fan of tarragon, I ended up using salt, pepper, and some lemon pepper to give the vegetables a better flavor."
"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."
"This is wonderful!"
"Delish! The lemon/lime combo is the perfect way to spice up salmon and still keep it fresh and light."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.