Steamed Salmon in Vegetables
In a matter of minutes you can have a fast and fresh dinner for two with the help of the Veggie Spiralizer and Mini Deep Covered Baker
Ingredients
- 1 fennel bulb, fronds removed
- 1 red bell pepper, stem and core removed
- 1 garlic clove, crushed
- ½ lemon
- ½ tsp (2 mL) salt
- 1 zucchini
- 2 salmon filets (4–6 oz/125–175 g)
- oil for spritzing
- ½ tbsp (7 mL) Garlic & Herb Rub
Directions
- Spiralize the fennel bulb and red bell pepper using the ribbon blade of the Veggie Spiralizer.
- Place the fennel, pepper, garlic, and lemon, juiced with the Citrus Press, into the Mini Deep Covered Baker. Stir to combine, then microwave on HIGH, covered, for 5 minutes.
- Meanwhile, spiralize the zucchini (using the spaghetti blade). Add the zucchini to the fennel mixture and stir to combine.
- Place the salmon filets on top of the vegetables. Spray with oil using the Kitchen Spritzer and sprinkle with the Garlic & Herb Rub.
- Microwave, covered, on HIGH for 6–8 minutes; let stand, covered, for 2 minutes before serving.
Yield:
- 2 servings
Nutrients per serving:
U.S. Nutrients per Serving: Calories 310, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 60 mg, Sodium 910 mg, Total Carbohydrate 15 g, Fiber 5 g, Sugars 4 g, Protein 26 g