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
- 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
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 fettuccine 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.
- 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