Roasted Salmon with Julienne Veggies

by lydia on February 19, 2012

I created this recipe quite some time ago. It’s a super simple and very tasty meal to pull off. I try to incorporate at least one meal of
salmon per week in my home. Salmon is just so loaded with nutrition, it’s a mainstay dish in our home. Thus my need to vary it up a bit. I fumbled onto this recipe one night when I was in a rush and the only think I could think of to marinate the salmon with, was my ginger vinaigrette. (be sure to refer to this link to continue with this recipe.)  It worked beautifully!

Roasted Salmon with Julienne Veggies
Author: 
Recipe type: Main Dish
Cuisine: Seafood
 
Ingredients
  • 1 lb wild salmon
  • 1 medium zucchini, cut into long thin strips, essentially julienned
  • 1 medium squash, cut into long thin strips, essentially julienned
  • 2 bell peppers (red and orange would make it most colorful), cut into thin strips
  • 1 cup of ginger dressing
  • Salt and pepper to taste
Instructions
  1. In a shallow glass dish, marinate the salmon with about a half cup of the dressing for at least 30 minutes up to 24 hours.
  2. Preheat oven to 425.
  3. In a baking dish, layer the bottom with the veggie sticks. Toss with a half cup of the dressing. Place in the oven for 10-15 minutes.
  4. Check after 10 minutes to see how they are coming along, the cooking time will depend on how thin your veggies are cut.
  5. Remove pan from oven and place the marinated salmon along with the marinade from the bowl on top of the veggies and cook for 10-12 minutes longer.
  6. Check for doneness, you want the middle to be a bit opaque still. Remove from oven and serve.

 

 

 

 

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