SalmonSummerSquash_0005.tif

Salmon with Summer Vegetables

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Position a rack in the upper third of the oven and preheat to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast until tender and golden around the edges, 15 to 20 minutes.
  2. Meanwhile, season the salmon with 1/2 teaspoon each salt and pepper and sprinkle with 2 tablespoons herbs. Refrigerate until ready to roast. Toss the tomatoes in a bowl with the scallions, the remaining 2 tablespoons herbs and 1 tablespoon olive oil, and 1/2 teaspoon salt; set aside.
  3. Remove the squash from the oven and push to one side of the baking sheet. Put the salmon on the other side, herb-side up. Return to the oven and roast until the salmon is cooked through and the squash is browned, about 7 minutes. Serve the salmon and squash with the tomato salad.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL

Related Pages