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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 13.1
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 22.1 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.3 g

View full nutritional breakdown of Grilled salmon over roasted veggies calories by ingredient
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Grilled salmon over roasted veggies

Submitted by: CHEFATHEART

Introduction

I found this in a Canadian Living Magazine back in the 90's. I wrote it down including my changes to lower the salt. For easy cleanup line baking sheet with alumium foil I found this in a Canadian Living Magazine back in the 90's. I wrote it down including my changes to lower the salt. For easy cleanup line baking sheet with alumium foil
Number of Servings: 4

Ingredients



    3 carrots,large, on bias, 1/2" thick
    2 zucchini, large, cut on the bias, 11/2:
    2 sweet red pepper large, quarter legnthwise and then each quarter halved
    2 onions, cut in 8 pieces
    2 tbsp (25 mL) olive oil
    1 anchovy paste, one tblsp
    2 tsp (10 mL) dried thyme
    3/4 tsp (4 mL) pepper
    2 tbsp (25 mL) white wine vinegar
    4 salmon fillets, 1 inch (2.5 cm) thick (each about 6 oz/175 g)

    - inspried by:
    © CanadianLiving.com


Directions


Peel onions; cut each in half lenghtwise. Leaving root end intact to hold onion together,
cut each half into 4 small wedges.
Peel carrots; Cut carrots and zucchini on the Bias, abut 1/2" thick
Core and seed sweet red pepper; on the bias

In large skillet, heat half of the oil over medium heat.

Meanwhile , add garlic, ,onion carots 1-1/2 tsp (7mL) of the thyme and 1/2 tsp (2 mL)pepper.
Cook, stirring often, for about 10 minutes or until vegtebles are softened.

Remove from heat. Stir in zucchini,and vinegar. Transfer to large rimmed baking sheet. Bake in 425ºF (220ºC) oven, stirring often, for about 25 minutes or until carrots and zucchini are tender-crisp.

Meanwhile, in a small bowl, combine remaining oil, thyme, salt and pepper; brush over top and sides of fish. Place skin down, on top of vegetables. Bake for 10 to 15 minutes or until fish flakes easily with fork.




Number of Servings: 4

Recipe submitted by SparkPeople user CHEFATHEART.






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