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Lemon-Rosemary Salmon

This is a lovely light and flavorful recipe that’s perfect for summertime dining. I have fun using pattypan squash, but any yellow summer squash will fit the bill. And if it’s not asparagus season, consider substituting broccoli spears.

Recipe information

  • Yield

    serves 2

Ingredients

Olive oil spray
5 to 7 medium red potatoes, cut into 1/2-inch slices
Sea salt and freshly ground black pepper
1/2 to 3/4 pound salmon fillets
Pinch of grated lemon zest, preferably from an organic lemon
4 to 5 yellow pattypan squash
7 to 10 mushrooms, thickly sliced
8 to 10 asparagus stalks
2 or 3 fresh rosemary sprigs

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Spray the inside and lid of a cast-iron Dutch oven with olive oil.

    Step 3

    Make a thick layer of potatoes in the pot and season lightly with salt and pepper. Lay the salmon on top. Spray the salmon with olive oil; then sprinkle the fish with lemon zest.

    Step 4

    Trim the top and bottom of the squash and cut into wedges like a pizza. Scatter the squash in the pot, followed by the mushrooms.

    Step 5

    Snap the tough ends from the asparagus and arrange the stalks next, topping with rosemary sprigs.

    Step 6

    Cover and bake for about 25 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

  2. nutrition information

    Step 7

    Calories: 276

    Step 8

    Protein: 27g

    Step 9

    Carbohydrates: 22g

    Step 10

    Fat: 9g

    Step 11

    Cholesterol: 62mg

    Step 12

    Sodium: 58mg

    Step 13

    Fiber: 3g

Glorious One-Pot Meals
TagsRed Skin PotatoPotatoRoot VegetableVegetableSalmonFishSeafoodLemonCitrusFruitSummer SquashSquashMushroomAsparagusMainDinnerDairy FreeGluten FreeNut FreeOne-Pot MealsOven BakeDutch OvenCookbooks
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