Summer Poached Salmon
My Summer Poached Salmon recipe uses our favorite summer veggies in a light broth for a super healthy 30-minutes meal.
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Servings: 2
Calories: 224kcal
Ingredients
- 2 6-Ounce Salmon Filet Skin removed
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Garlic Crushed and chopped
- 1/4 Cup Red Onion Sliced
- 1 Lemon Zest and juice
- 1 Quart Vegetable Stock Fish or chicken stocks are good substitutes
- 1 14-Ounce Can Cannellini Beans Rinsed and drained
- 2 Ears Corn Remove corn from the cob
- 1 Cup Tomatoes Large dice
- 1 Cup Carrots Peeled, large dice
- 1 Teaspoon Salt
- 1/2 Teaspoon Red Pepper Flakes
Garnish
- 1/2 Cup Flat-Leaf Parsley Chopped
- 6 Sprigs Thyme
Instructions
- Place a large skillet over medium-high heat.
- Remove the lemon zest with a vegetable peeler for large strips. Add the olive oil, lemon zest, onions, and garlic to the oil, saute for 30-seconds. Then add the vegetable stock.
- Add the chopped carrots, cannellini beans, salt, and red pepper flakes to the stock and simmer for 20-minutes until the carrots begin to soften.
- Add the tomatoes, corn, and lemon juice to the skillet.
- Add the salmon to the poaching liquid and poach for 4-minutes, turn the salmon and poach for and additional 4-minutes.
- Serve the vegetables and broth in a wide bowl, place the salmon on top and garnish with chopped parsley and fresh thyme.
Nutrition Facts
Summer Poached Salmon
Amount Per Serving
Calories 224
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 3124mg136%
Potassium 586mg17%
Carbohydrates 24g8%
Fiber 6g25%
Sugar 11g12%
Protein 3g6%
Vitamin A 13875IU278%
Vitamin C 69mg84%
Calcium 75mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.