Salmon with Roasted Summer Squash & Potatoes | Lizzy Mathis
Roasted Salmon with Summer Squash
May 7, 2009
Moist and flavorful, this no-fuss fish doesn't need much enhancement — or complicated cooking. Just pop it in the oven for 15 minutes and pair it with tarragon-tossed seasonal veggies for a feed-'em-fast supper.
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Prep Time: 0 hours 15
Total Time: 0 hours 30
piece skinless salmon fillet
Salt and pepper
medium summer squash (zucchini and yellow)
1 tbsp. chopped fresh tarragon leaves
- Preheat oven to 400°F. From lemon, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice.
- Place salmon in 13" by 9" glass or ceramic baking dish. Sprinkle with lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Roast salmon 14 to 16 minutes or until just opaque throughout.
- Meanwhile, in 4-quart saucepan, place steamer basket and 1 inch water. Heat water to boiling on high. Add squash; cover and reduce heat to medium. Steam vegetables 8 minutes or until tender. Transfer to medium bowl and toss with tarragon, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining 2 tablespoons lemon juice. Arrange squash and salmon on dinner plates; garnish salmon with tarragon sprigs.
Video: Quick And Delicious Salmon With Summer Squash And Dill Sauce | TODAY
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Date: 15.12.2018, 21:24 / Views: 82363