Salmon Veggie Duo

Brynie Greisman Brynie Greisman
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This salmon is colorful, easy, and full of flavor.

40m 4
Easy Pescatarian Gluten Free Low Carb No Refined Sugar Parve

Directions

Prepare the Vegetable Layer

  1. Bring a small amount of water to boil in a saucepan.

  2. Add diced carrots and cook for five minutes. Add diced zucchini and cook for two minutes, or until al dente. Drain thoroughly.

  3. Add olive oil and salt. Lay on the bottom of a medium-sized pan lined with Gefen Parchment Paper.

Prepare the Salmon

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Place salmon fillets on top of the veggies. Combine the dehydrated vegetables with the rest of the seasonings. Spoon on top of each piece of fish, covering it well. Bake for 10 minutes.

  3. Raise temperature to broil and broil for 10 minutes, until brown and crispy. Remove from oven. Cover the pan with foil so the fish can steam a bit. Serve on a bed of veggies.

Credits

Tips:

If using light green zucchini, peel it, since the peel can be bitter. For a vibrant look, you can use half dark green and half yellow zucchini. Scrub first and then dice. You can omit the vegetable layer, if desired, and proceed with the fish.

Notes:

In the US, dehydrated veggies are usually sold in the spice section, to be added to soups. In Israel, they’re sold as a flavor enhancer for rice. They add a delicious concentrated depth of flavor. If not available, you can sub with dehydrated onions.

Description:

Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger

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