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    You are in: Home / Recipes / Lemon-Pepper and Vegetable Salmon Recipe
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    Lemon-Pepper and Vegetable Salmon

    Lemon-Pepper and Vegetable Salmon. Photo by Pagan

    1/2 Photos of Lemon-Pepper and Vegetable Salmon

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    Total Time:

    Prep Time:

    Cook Time:

    24 mins

    10 mins

    14 mins

    Pagan's Note:

    Preparation is simple but looks great when served. This is typically an elegant Spring dish. The vegetables used are yellow summer squash, zucchini, sliced carrots, broccoli, and cauliflower. A fresh green salad would work as a topping, as well. But the real factor here is the TASTE. You can use any type of fish with this recipe, as well. We have made this with flounder, bass, and trout, as well. It's YUMMY! And don't worry, if you don't like sour cream. You can't even taste it once it's all done. [Heavily adapted from bon appetit.]

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    Units: US | Metric


    1. 1
      Whisk sour cream, one tablespoon lemon juice, balsamic vinegar, and 1/2 teaspoon lemon peel in small bowl. Season with sale and generous amounts of finely grated black pepper. Set aside.
    2. 2
      Whisk honey, 1 tablespoon olive oil, green onion, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in an 11x7x2-inch glass baking dish. Add salmon fillets and turn to coat.
    3. 3
      Cover and chill for about an hour, turning salmon fillets occasionally.
    4. 4
      Position oven rack in top third and preheat to 400 degrees F. Line large, rimmed baking sheet with foil and brush with olive oil. Transfer salmon fillets onto baking sheet and pour marinade over evenly.
    5. 5
      Roast until salmon is opaque in center, about 13-15 minutes.
    6. 6
      Meanwhile, toss leaves and sprigs [spinach, dill, tarragon] or steamed vegetables, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl. Season to taste with fleur de sel and pepper.
    7. 7
      Place 1 salmon fillet per plate, top with salad or vegetables and drizzle with lemon-pepper sauce. Garnish with lemon wedges and serve, passing additional sauce alongside --.
    8. 8
    9. 9
      Mix salad or vegetables into the lemon-pepper sauce, and top salmon fillet with mixture. Garnish with lemon wedges and serve.
    10. 10
      NOTE: Fleur de sel is a type of sea salt.
    11. 11
      NOTE 2: Pictured, is the 2nd serving style, and our favorite.

    Ratings & Reviews:


    Nutritional Facts for Lemon-Pepper and Vegetable Salmon

    Serving Size: 1 (239 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 297.2
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 1.8 g
    Cholesterol 91.3 mg
    Sodium 165.0 mg
    Total Carbohydrate 15.0 g
    Dietary Fiber 0.8 g
    Sugars 9.0 g
    Protein 36.0 g

    The following items or measurements are not included:


    dill sprigs

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