Salmon On Tri-Colored Vegetables Recipe

Name: Salmon On Tri-Colored Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 24 ounces salmon fillets, cut in 4 equal pieces; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup white wine; 1 tablespoon lemon juice; 1 cup frozen corn, thawed; 1 cup cherry tomatoes, halved; 1 (10 ounce) bag Baby Spinach; 1 tablespoon butter

Servings: persons

1 tablespoon olive oil
24 ounces salmon fillets, cut in 4 equal pieces
½ teaspoon salt
¼ teaspoon black pepper
½ cup white wine
1 tablespoon lemon juice
1 cup frozen corn, thawed
1 cup cherry tomatoes, halved
1 (10 ounce) bag Baby Spinach
1 tablespoon butter

1
Heat the oil in a large nonstick skillet set over medium high.
2
Add salmon, sprinkle it with salt and pepper and cook 5 minutes on each side, or until golden and nearly cooked through.
3
Transfer to a plate and cover loosely to keep warm (Or put salmon in a warm oven).
4
Add wine and lemon juice to the pan and boil for 3 minutes, or until mixture is reduced and somewhat thickened.
5
Stir in corn, tomatoes and spinach and cook 2 minutes, until the corn is heated through.
6
Remove skillet from heat and swirl in butter, stirring gently until it is completely melted and evenly incorporated.
7
Divide the vegetable mixture equally among 4 plates and place a salmon fillet on top of each one.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 24 ounces salmon fillets, cut in 4 equal pieces, ½ teaspoon salt, ¼ teaspoon black pepper, and more.

Yes, Salmon On Tri-Colored Vegetables falls under the Seafood category and is a great choice for this type of meal.

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

Salmon On Tri-Colored Vegetables

How did you like this recipe?

Frequently Asked Questions