Salmon with Spring Vegetables
Recipe type: Fish Entrees
Prep time: 
Cook time: 
Total time: 
  • 4, 3 oz pieces of salmon
  • 2 tsp olive oil
  • 1 large shallot, minced
  • 1 large clove garlic, minced
  • 1 lemon, zest and juice
  • ½ cup peas, fresh or frozen and thawed
  • ½ cup corn, fresh or frozen and thawed
  • 2 large carrot, peeled and small dice
  • 6 stems asparagus, medium dice
  • 2 tbs fennel fronds, roughly chopped
  • salt and pepper to taste
  1. Preheat the oven to 400 degrees.
  2. Lay the salmon pieces 2 inches apart on a cookie sheet lined with parchment paper. Season with salt and pepper. Use a microplane to remove the zest from the lemon, and spread evenly amongst the four pieces. Bake the salmon for 13 minutes to achieve a medium temperature.
  3. While the salmon is cooking, heat a medium saute pan over medium heat. Add the olive oil, shallot, and garlic. Add the carrots and saute for 3-4 minutes. Add the corn, asparagus, and lemon juice; saute another 2 minutes.
  4. Remove from the heat and stir in the fennel fronds and peas. Season with salt and pepper before serving over the salmon.
Recipe by Cooking in Red Socks at