Lemon-Lime Salmon with Veggie Saute Recipe

By Suzolson

Ingredients

• 6 salmon fillets (4 ounces each)
• 1/2 cup lemon juice
• 1/2 cup lime juice
• 1 teaspoon seafood seasoning
• 1/4 teaspoon salt
• 2 medium sweet red peppers, sliced
• 2 medium sweet yellow peppers, sliced
• 1 large red onion, halved and sliced
• 2 teaspoons olive oil
• 1 package (10 ounces) frozen corn, thawed
• 2 cups baby portobello mushrooms, halved
• 2 cups cut fresh asparagus (1-inch pieces)
• 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

Preparation

Step 1

Place salmon in a 13-in. x 9-in. baking dish; add lemon and lime juices. Sprinkle with seafood seasoning and salt. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
Meanwhile, in a large nonstick skillet coated with cooking spray, saute peppers and onion in oil for 3 minutes. Add the corn, mushrooms and asparagus; cook and stir 3-4 minutes longer or just until vegetables reach desired doneness. Stir in tarragon. Serve with salmon. Yield: 6 servings.