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Lemon-Lime Salmon with Veggie Saute Recipe

Lemon-Lime Salmon with Veggie Saute Recipe

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. YIELD: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

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.

Nutritional Facts

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 starch, 3 lean meat, 1 fat.

Reviews for Lemon-Lime Salmon with Veggie Saute

Sort By :
MY REVIEW
muffbear74
Reviewed Aug. 23, 2016

"Really liked the salmon. The vegetables were ok, but noy my favorite combination."

MY REVIEW
lmmanda
Reviewed Apr. 20, 2015

"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."

MY REVIEW
AlyciaJ
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
cheezhed68
Reviewed Feb. 10, 2012

"This is wonderful!"

MY REVIEW
brysonwheelan
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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Wine Pairings

Full-Bodied White Wine

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