Roasted Salmon with Spring Vegetables

Roasted Salmon with Spring Vegetables
Adapted from oprah.com
Roasted Salmon with Spring Vegetables

PREP TIME

40

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

Adapted from oprah.com

Ingredients

  • 1

    lemon

  • 8

    baby artichokes (1.5ozs each)

  • 2

    T EVOO

  • 6

    scallions, white & pale green parts only, thinly sliced (1/2c)

  • 2

    garlic cloves, finely chopped

  • Kosher salt

  • Ground black pepper

  • 1.5

    c dry white wine such as Sauvignon Blanc

  • 12

    baby carrots (5ozs), tops trimmed

  • 12

    asparagus spears, woody ends trimmed

  • 3

    ozs sugar snap peas, trimmed & halved horizontally

  • 5

    T butter, cubed

  • 1

    T chopped fresh tarragon

  • 1

    skinless salmon fillet

Directions

1. Preheat oven to 450F. Finely grate lemon zest into a small bowl; set aside. Squeeze lemon juice into a med bowl of cold water. Snap off outer leaves of artichokes at base, until only pale green & yellow leaves remain. Cut top inch off each artichoke. Peel & trim bases & stems, then quarter artichokes. Add artichoke quarters to lemon water. 2. In a lg saute pan, heat 1.5T oil over med heat. Add scallions, garlic, & a pinch of salt & pepper, & saute until scallions begin soften, ~ 1 min. Add wine & simmer until reduced by 1/3, ~ 4 min. Drain artichokes & add to pan along w/carrots, 1/4c water, & a pinch of salt. Simmer until carrots are crisp-tender, ~ 9 min. Nestle asparagus among vegetables in pan, cover, & simmer until asparagus is crisp-tender & artichokes are tender, ~ 2 min. Sprinkle snap peas, butter, & tarragon over vegetables. return sauce to a simmer. Season to taste w/salt. 3. Meanwhile, place salmon on a baking sheet. brush w/remaining 1/2T oil & season w/ 1/4t salt & 1/8t pepper. Roast salmon until only center is slightly rosy, 10-12 min. Let rest 3 min. 4. Cut salmon into 4 equal pieces & divide among 4 wide, shallow bowls along w/vegetables & sauce. Sprinkle w/reserved lemon zest.

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