subscribe
Wild Salmon with Roasted Vegetables
Print Share E-Mail Google+ Twitter Facebook
Wild Salmon with Roasted Vegetables
Adapted from The Canadian Living Test Kitchen

This superb salmon supper showcases healthy vegetables as a colorful bed.

Serves 4

2 onions
4 carrots
2 large zucchini
1 large sweet red pepper
1 can artichoke hearts
4 cloves garlic, minced
4 anchovies, chopped (or 1 tbsp anchovy paste)
2 tsp dried thyme
3/4 tsp each sea salt and pepper
2 tbsp white wine vinegar
(6 oz) wild salmon fillets 

  • Peel onions; cut each in half lengthwise. Leaving root end intact to hold onion together, cut each half into 4 small wedges. Peel carrots; cut in half lengthwise; then into chunks. Quarter zucchini lengthwise; cut into chunks. Core and seed sweet red pepper; cut into chunks. Drain and quarter artichoke hearts.
  • In large skillet, heat half of the oil over medium heat. Add onions, garlic, carrots, anchovies, 1 1/2 tsp of the thyme and 1/2 tsp each of salt and pepper. Cook, stirring often, for about 10 minutes or until vegetables are softened.
  • Remove from heat. Stir in zucchini, red pepper, artichoke hearts and vinegar. Transfer to large rimmed baking sheet. Bake in 425 F oven, stirring often, for about 25 minutes or until carrots and zucchini are tender-crisp.
  • Meanwhile, in a small bowl, combine remaining oil, thyme, salt and pepper; brush over top and sides of fish. Place skin down, on top of vegetables. Bake for 8-10 minutes or until fish is opaque and flakes easily with fork.


Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns



For orders, questions, or assistance call 800-608-4825 any day or time. © 2014 Vital Choice Wild Seafood & Organics, Inc. All Rights Reserved