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Lemon-Lime Salmon with Veggie Saute

 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.


  • 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


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