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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 227.8
  • Total Fat: 7.3 g
  • Cholesterol: 60.7 mg
  • Sodium: 352.2 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 25.9 g

View full nutritional breakdown of Colorful Veggis & tasy Salmon calories by ingredient
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Colorful Veggis & tasy Salmon

Submitted by: ZOEMOM37

Introduction

This is my recipe for salmon and veggies, making it mine, after reading something similar in BHG. This is my recipe for salmon and veggies, making it mine, after reading something similar in BHG.
Number of Servings: 10

Ingredients

    * Yellow Sweet Corn, Frozen, 3 cup kernels
    * Broccoli, frozen, 1 package (10 oz)
    * *Bell Pepper (Red), 1 cup
    * *Extra Virgin Olive Oil, 2 tbsp
    * Salt, .5 tsp
    * Pepper, black, .2 tsp
    * *Dried Mexican Oregano, .2 tsp
    * Marjoram, dried, .2 tsp


    * Pink Salmon (fish), 32 oz
    *Lemon Pepper Marinade, 1 Tbsp, 5 serving

Directions

Heat up a no stick pan and add the olive oil, pour in the frozen corn and broccoli (if needed add a little water), stir and cover. Let cook for about ten minutes.

Meanwhile chop up the red pepper.

Heat up a cast iron roasting skillet (if you have one) with ridges and heat it over hi heat. Cut the salmon into manageable pieces, salt and pepper the flesh side and put into skillet with skin side down. Turn down the heat somewhat. Roast for about 4-7 minutes, depending on thickness, on both sides.

While the salmon cooks, stir the red pepper into the veggies and season them with salt and pepper. When they are cooked to your liking, we like them crunchy, sprinkle the Oregano and Marjoram over them and stir.

To serve, put the veggies on the plate and the fish to the side, pour the Marinade over each piece of salmon and enjoy.

We divided this recipe into 10 portions, because we like lots of meat, it could be more for others.

Number of Servings: 10

Recipe submitted by SparkPeople user ZOEMOM37.






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