Salmon Supreme

May 12, 2023May 12, 20230 13

Lemon and Veggie Infused Salmon Supreme Recipe

by The Chefin Seafood

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

366

Sugar

Fat

16g

If you're looking for a new and delicious way to enjoy salmon, this Lemon and Veggie Infused Salmon Supreme recipe is a must-try. The salmon is marinated in a spicy Creole-style hot pepper marinade and served alongside tender, flavorful vegetables like yellow squash, zucchini, mushrooms, and carrots. Overall, this recipe is a healthy and delicious way to enjoy salmon and vegetables, and it's perfect for a weeknight dinner or a classy dinner party.

Instructions

1.	Preheat the oven to 375°F (190°C).
2.	In a baking dish, place the salmon fillets skin side down.
3.	Add the sliced vegetables around the salmon.
4.	Drizzle the hot pepper marinade over the vegetables and salmon.
5.	Add the lemon slices on top of the vegetables and salmon.
6.	Bake in the oven for 15-20 minutes, until the salmon is cooked through and the vegetables are tender.

PROS

This recipe is a healthy and delicious way to enjoy salmon, which is loaded with heart-healthy omega-3 fatty acids.

The veggies add plenty of vitamins and minerals, as well as fiber.

This recipe is easy and quick to prepare.

CONS

If you’re not a fan of spicy food, the hot pepper marinade might be too intense for your taste.

The salmon can be quite expensive, depending on where you live.

HEALTH & BENEFITS

Salmon is a great source of omega-3 fatty acids, which have been shown to improve heart health, brain function, and reduce inflammation.
The veggies in this recipe add plenty of vitamins and minerals, as well as fiber, which is important for digestive health and reducing the risk of chronic diseases like diabetes and heart disease.

	2 fillets salmon
	1 small yellow squash , chopped
	1 small zucchini , chopped
	2 roma ( plum ) tomato , thinly sliced
	1 carrot , sliced
	1 cup sliced mushrooms
	2 tablespoons Creole-style hot pepper marinade
	2 slices lemon