Lemon-Lime Salmon with Veggie Saute Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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 until vegetables reach desired doneness. Stir in tarragon. Serve with salmon.
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