Poached Salmon with Summer Vegetables
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By Myra Bruneta
Poached Salmon with Summer Vegetables
serve along side a salad and some cooked quinoa.
Updated at: Thu, 17 Aug 2023 13:44:13 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
3
Low
Nutrition per serving
Calories294.5 kcal (15%)
Total Fat14.6 g (21%)
Carbs8.2 g (3%)
Sugars5.2 g (6%)
Protein32.3 g (65%)
Sodium239.3 mg (12%)
Fiber2.9 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
2 tablespoonsextra-virgin olive oil
1red onion
small, halved and cut into half-moons
1fennel bulb
halved and cut into half-moons
2zucchini
medium, sliced on an angle into 1/2-inch pieces
4plum tomatoes
chopped
1.5 poundswild salmon fillets
1 teaspoonsitalian seasoning
½ teaspoonsea salt
or Herbamare
freshly ground black pepper
½ cupwater
or Chicken Stock
¼ cupfresh parsley
finely chopped
¼ cupfresh basil
finely chopped
Instructions
Step 1
Heat the oil in a deep 11- or 12-inch skillet over medium heat. Add the onion and sauté for about 5 minutes.
Step 2
Then add the fennel, zucchini, and tomatoes; sauté for 3 to 4 minutes more. Push the vegetables to the sides of the pan
Step 3
Add the salmon fillets. Sprinkle the Italian seasoning, salt, and pepper over the salmon fillets.
Step 4
Pour the water into the pan. Cover and simmer for 10 to 15 minutes. Exact timing will depend on the thickness of your salmon fillets
Step 5
I suggest checking them at 8 minutes for doneness. Be careful not to overcook them!
Step 6
Sprinkle the parsley and basil over the salmon and vegetables and serve!
Notes
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