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

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

Nutrition Facts
  • cal. (kcal) 404
Salmon With Snap Peas, Summer Squash and Parsley-Chive Sauce
  • Makes: 4 servings
  • Prep: 12 mins
  • Cook: 12 mins
  • Carb Grams Per Serving: 10

Ingredients

  • 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

Directions

  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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 404 cal., 26 g total fat (5 g sat. fat), 10 g carb. (3 g fiber), 31 g pro.

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