Roasted Salmon With Summer Squash
Makes 4 main-dish servings. Recipe is from “The Good Housekeeping Test Kitchen Cookbook: Essential Recipes for Every Home Cook” (Hearst Books). Salmon paired with tarragon-tossed summer squash makes for a healthy, feed-’em-fast supper — the fish roasts to perfection in just 15 minutes.
1 large lemon
4 (6-oz.) pieces skinless salmon fillet
1/2 tsp. salt
1/4 tsp. ground black pepper
4 medium (8 ozs. each) summer squash (zucchini and yellow), cut diagonally into 1/2-inch-thick slices
1 tbl. chopped fresh tarragon leaves, plus additional sprigs
1. Preheat oven to 400 degrees. From lemon, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice.
2. Place salmon in 13x9-inch baking dish. Sprinkle with lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1⁄8 teaspoon pepper. Roast salmon 14 to 16 minutes or until just opaque throughout.
3. Meanwhile, in 4-quart saucepan, place steamer basket and 1 inch water. Heat water to boiling over high. Add squash; cover and reduce heat to medium. Steam 8 minutes or until tender. Transfer to medium bowl and toss with chopped tarragon, remaining 1/4 teaspoon salt, 1⁄8 teaspoon pepper, and 2 tablespoons lemon juice. Arrange squash and salmon on dinner plates; garnish salmon with tarragon sprigs.
Nutritional analysis per serving: About 275 calories; 27 grams protein, 8 grams carbohydrate, 11 grams total fat, 2 grams saturated fat, 3 grams fiber, 93 milligrams cholesterol and 375 milligrams sodium.
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