Fillet Salmon with Mixed Vegetables
In 35 minutes you’ll have a healthy, yummy recipe right on your table!
Fillet Salmon with Mixed Vegetables
Prep: 15 minutes
Cook: 20 minutes
Serves: 4
- 3 tsp. Our Family® Olive Oil
- 4 Open Acres® Salmon Fillets (about 1 1⁄2 pounds)
- 1⁄2 tsp. Our Family® Salt
- 8 tsp. ground Our Family® Black Pepper
- 1 bunch asparagus, trimmed and cut into 2-inch pieces (about 1 lb.)
- 1⁄2 medium Our Family® Onion, chopped
- 1 pint red and/or yellow grape tomatoes, each cut in half
- 1 small lemon
1. In large nonstick skillet, heat 11⁄2 teaspoons oil over medium heat until hot. Sprinkle salmon with 1⁄4 teaspoon salt and pepper. Place salmon, skin side up, in skillet and cook 6 minutes. Turn salmon, cover and cook 4 to 6 minutes longer or until salmon is almost opaque throughout and internal temperature reaches 145°. Transfer salmon to plate; cover to keep warm.
2. In same skillet, heat remaining 11⁄2 teaspoons oil over medium heat. Add asparagus and onion and cook, covered, 4 to 7 minutes or until asparagus is tender-crisp, stirring occasionally. Add tomatoes and remaining 1⁄4 teaspoon salt; cover and cook 2 minutes or until tomatoes release their juice. To serve, place 1 salmon fillet on each of 4 dinner plates; top with asparagus mixture. Squeeze lemon juice over salmon.
Approximate nutritional values per serving: 225 Calories, 8g Fat (1g Saturated), 71mg Cholesterol, 366mg Sodium, 8g Carbohydrates, 2g Fibers, 29g Protein
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