Lemon-Lime Salmon with Veggie Saute

Name: Lemon-Lime Salmon with Veggie Saute
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters cut fresh asparagus (1-inch pieces); 473 milliliters baby portobello mushrooms, halved; 2 Tbsps minced fresh tarragon or 2 teaspoons dried tarragon; 283 grams package frozen corn, thawed; 118 milliliters lemon juice; 118 milliliters lime juice; 2 teaspoons olive oil; 1 large red onion, halved and sliced; 680 grams salmon fillets each); 0 teaspoons salt; 1 teaspoon seafood seasoning; 2 mediums sweet yellow peppers, sliced

If you have approximately 30 minutes to spend in the kitchen, Lemon-Lime Salmon with Veggie Saute might be an awesome gluten free, dairy free, and pescatarian recipe to try. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 270 calories, 27g of protein, and 9g of fat. This recipe serves 6. It works well as a pretty expensive main course. Head to the store and pick up salmon fillets, peppers, tarragon, and a few other things to make it today.

Instructions

Place salmon in a 13-in. x 9-in. baking dish; add lemon and lime juices.

Ingredients you will need

Salmon

Lemon

Lime

Equipment you will use

Baking Pan

Sprinkle with seafood seasoning and salt.

Ingredients you will need

Seafood Seasoning

Salt

Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.

Ingredients you will need

Fish

Equipment you will use

Oven

Meanwhile, in a large nonstick skillet coated with cooking spray, saute peppers and onion in oil for 3 minutes.

Ingredients you will need

Cooking Spray

Peppers

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the corn, mushrooms and asparagus; cook and stir 3-4 minutes longer or just until vegetables reach desired doneness. Stir in tarragon.

Ingredients you will need

Vegetable

Asparagus

Mushrooms

Tarragon

Corn

Serve with salmon.

Ingredients you will need

Salmon

Equipment

Baking Pan

Oven

Frying Pan

Ingredients

Servings:

473milliliters

cut fresh asparagus (1-inch pieces)473milliliters

baby portobello mushrooms, halved 2Tbsps

minced fresh tarragon or 2 teaspoons dried tarragon 283grams

package frozen corn, thawed 118milliliters

lemon juice 118milliliters

lime juice 2teaspoons

olive oil 1large

red onion, halved and sliced 680grams

salmon fillets each)0teaspoons

salt 1teaspoon

seafood seasoning 2mediums

sweet yellow peppers, sliced

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon works really well with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Poppy Monterey Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Poppy Monterey Pinot Noir

The mild spring and cooler summer in Monterey County give a chance of the Pinot Noir grapes to achieve the optimum maturity with great balance of acidity and flavor, and with deep color that is characteristic of Arroyo Seco Pinot Noir. The red fruit brightens across the palate, picking up raspberry and spice are balance by the French toasted oak aromas. Soft and silky through the middle, this wine crescendo on the finish leaves a vibrant, juicy memory in the mouth, with proper acidity and a pleasant mouth-feel.