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Salmon With Snap Peas, Summer Squash and Parsley-Chive Sauce

Rated : 
 by 3 people
Makes: 4 servings Prep 12 mins Cook 12 mins View Nutrition Facts


  • 1 1/2 cups  fresh flat-leaf parsley leaves
  • 1 scallion, coarsely chopped
  • 1/4 cup  coarsely chopped fresh chives
  • 2 tablespoons  extra-virgin olive oil
  • 1 tablespoon  fresh lemon juice
  • 2 teaspoons  Dijon mustard
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 4 5 ounces  skinless salmon fillets
  • 1/2 pound  sugar snap peas
  • 2 small yellow squashes, seeded and cut into 3-by-1/2-inch pieces


1. Put the parsley, scallion, chives, oil, lemon juice, and mustard into the small bowl of a food processor. Add 1 tablespoon water and 1/4 teaspoon each of the salt and black pepper; pulse until smooth.

2. Heat a grill or grill pan to medium high. Season the salmon with remaining salt and black pepper. Cook 3 to 4 minutes a side for medium, or to desired doneness. Transfer fillets to a plate.

3. Place the snap peas and squash in a steamer basket in a pot of boiling water. Cover and cook until vegetables are tender-firm, about 4 minutes.

4. Spoon 2 tablespoons of the parsley sauce onto each of 4 serving plates. Top each with a salmon fillet and 1 cup of the vegetables.

Salmon With Snap Peas, Summer Squash and Parsley-Chive Sauce
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