How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lemon-Infused Fish And Vegetables?

You need 6 ingredients. The key ingredients include: 1 lemon, sliced very thin, 24 ounces salmon fillets (4 fillets, can substitute white fish), 12 ounces asparagus, chopped (can sub other veggies like zucchini, red bell pepper, mushrooms, or combine all of these for variety), 1 tablespoon extra virgin olive oil, and more.

Is Lemon-Infused Fish And Vegetables suitable as seafood?

Yes, Lemon-Infused Fish And Vegetables falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Lemon-Infused Fish And Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Infused Fish And Vegetables Recipe

Name: Lemon-Infused Fish And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, sliced very thin; 24 ounces salmon fillets (4 fillets, can substitute white fish); 12 ounces asparagus, chopped (can sub other veggies like zucchini, red bell pepper, mushrooms, or combine all of these for variety); 1 tablespoon extra virgin olive oil; 2 tablespoons lemon juice; 1/2 teaspoon salt

Try this homemade Lemon-Infused Fish And Vegetables recipe the whole family will love. Made with lemon, salmon, zucchini and extra virgin olive oil. Eas…

This Lemon-Infused Fish And Vegetables relies on simple, everyday ingredients such as lemon, sliced very thin, extra virgin olive oil, lemon juice and salt. It comes together quickly and makes 4 servings, at about 413 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 lemon, sliced very thin
24 ounces salmon fillets (4 fillets, can substitute white fish)
12 ounces asparagus, chopped (can sub other veggies like zucchini, red bell pepper, mushrooms, or combine all of these for variety)
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
413 kcal
Category
Seafood

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