Salmon with Summer Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 535
- Total Fat
- 30
- Saturated Fat
- 6
- Carbohydrates
- 30
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 38
- Cholesterol
- 94
- Sodium
- 1287
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
2 yellow squash, quartered lengthwise and halved crosswise
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets (preferably wild)
1/4 cup chopped mixed fresh herbs (such as dill, tarragon and/or parsley)
1 1/4 pounds assorted cherry tomatoes, halved or quartered if large
4 scallions, chopped
Directions
- 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.
- 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.
- 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.