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Lemon-Peppered Salmon And Vegetables
Yields: 2 serving(s)
Ingredients
- 2 tablespoon(s) fresh lemon juice
- 1 tablespoon(s) dijon mustard
- 2 teaspoon(s) vegetable oil
- 1/2 teaspoon(s) coarsely ground pepper
- 2 cloves garlic, minced
- 1 1/2 cup(s) sliced yellow squash
- 2 salmon fillets, (4-ounce) (1/2 inch thick)
- 1 medium leek, (1/2 pound)
- 4 fresh broccoli spears
- Lemon wedges, (optional)
Directions
- Combine first 5 ingredients; stir well.
- Toss 1 tablespoon mustard mixture with squash; set aside.
- Spread remaining mustard mixture over salmon; set aside.
- Remove roots, outer leaves, and tops from leek, leaving 6 inches of leek.
- Cut leek in half lengthwise.
- Arrange leek halves in foil-lined steamer over boiling water in a dutch oven.
- Cover and steam 4 minutes.
- Add broccoli to steamer; cover and steam 2 minutes.
- Arrange squash over broccoli; place salmon over vegetables.
- Cover and steam an additional 5 minutes or until fish flakes easily when tested with a fork.
- Add boiling water to pan if needed.
- Yield: 2 servings serving size: 3 ounces fish, 2 broccoli spears, 1 leek half, and 1/2 cup squash.
Nutritional Information
- 339 calories
- 12 gram(s) fat (30 % calories from fat)
- 42 gram(s) protein
- 21 gram(s) carbohydrate
- 88 milligram(s) cholesterol
- 266 milligram(s) sodium
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