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Ingredientes
- 4 x Salmon steaks -- 6 to 8
- Â Â Ounce each
- 3 Tbsp. Lemon juice
- 1 lb Small new potatoes --
- Â Â Quartered
- 2 med Leeks, minced into 1/4-inch
- Â Â Pcs
- 1 med Sweet onion -- diced
- 4 med Carrots, sliced diagonally
- Â Â About 1/4-inch
- Â Â Thick
- 4 med Shallots, cut into 1/2-inch
- Â Â Pcs
- 2 Tbsp. Extra virgin extra virgin olive oil
- Â Â Salt
- Â Â Freshly grnd black pepper
- 1 sm Zucchini, sliced diagonally
- Â Â About 1/4-inch
- Â Â Thick
- 1/4 c. Minced dill
Direcciones
- Preheat the oven to 425F.
- Blot the salmon steaks dry with a paper towel. Place on a platter and sprinkle with one Tbsp. of the lemon juice.
- Combine the potatoes, leeks, onion, carrots, and shallots in a large heavy baking dish. Drizzle with extra virgin olive oil and stir to blend. Sprinkle with salt and pepper. Bake the vegetables till edges begin to brown, about 30 min, stirring at least twice. Remove the pan from the oven, stir the zucchini into the vegetable mix, and bake 10 min longer.
- Remove the pan from the oven and sprinkle the vegetables with the remaining lemon juice and 2 Tbsp. of the dill, turning the vegetables gently with a spatula to blend. Tuck the salmon steaks into the vegetable mix, moving the vegetables aside with a spatula. Spoon some of the vegetables on top of the salmon. Return the baking dish to the oven and bake, uncovered, till the salmon is cooked through but still moist, 10 to 12 min.
- Sprinkle with the remaining 2 Tbsp. minced dill and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 180 | |
| Calories from Fat 63 | 35% |
| Total Fat 7.12g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Potassium 819mg | 23% |
| Total Carbs 27.71g | 7% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.08g | 4% |
| Protein 3.31g | 5% |
