Dinner Tonight: Salmon with Spring Vegetables

3 years ago

It’s been quite awhile since I’ve posted a fish dish. When I say awhile, I mean months. Winter has been full of "interesting" weather, and when I’m freezing, I eat heavier dishes. Braised short ribsbrisket and soups are just a few things in our weekly winter menu. But it is officially spring, and it’s time to jump back on the clean eating bandwagon. When I’m trying to lose weight or just watch my eating in general, one of my first steps is increasing the number of fish dinners I eat a week. Fish is usually a lighter option and has less unhealthy fats than red meat. I rarely feel like I’ve overeaten when I make fish for dinner.



I love this dish in particular because of the spring vegetables. You could make them as a small garnish, or do what I’ve done and make them a full side dish. There is a whole entourage of spring veggies in there, including peas, asparagus, carrots and fennel fronds. The fennel adds a nice little bite to the dish and helps cut through the rich salmon. It’s a perfect ying-yang balance, and a great way to clean up your eating. Bikini season is closer than you think!

Salmon With Spring Vegetables
Prep time
15 minutes
Cook time
20 minutes
Total time
35 minutes
Author: Cooking in Red Socks
Recipe type: Fish Entrees
  • Four 3-oz pieces of salmon
  • 2 tsp olive oil
  • 1 large shallot, minced
  • 1 large clove garlic, minced
  • 1 lemon, zest and juice
  • ½ cup peas, fresh or frozen and thawed
  • ½ cup corn, fresh or frozen and thawed
  • 2 large carrot, peeled and small dice
  • 6 stems asparagus, medium dice
  • 2 tbs fennel fronds, roughly chopped
  • Salt and pepper to taste
  1. Preheat the oven to 400 degrees.
  2. Lay the salmon pieces 2 inches apart on a baking sheet lined with parchment paper. Season with salt and pepper. Use a Microplane to remove the zest from the lemon, and spread evenly among the four pieces. Bake the salmon for 13 minutes to achieve a medium temperature.
  3. While the salmon is cooking, heat a medium saute pan over medium heat. Add the olive oil, shallot and garlic. Add the carrots and saute for 3-4 minutes. Add the corn, asparagus and lemon juice; saute another 2 minutes.
  4. Remove from the heat and stir in the fennel fronds and peas. Season with salt and pepper before serving over the salmon.
 Please visit Cooking in Red Socks for more recipes. 
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