Salmon & Seasoned Summer Veggies

Happy Friday everyone!!!

If you don't know me well or at all you won't know this: I'm Catholic. Why do I mention this? Because I follow an old practice of abstaining from meat on Friday. So, Fridays usually mean fish or something vegan. Hence why I made salmon my protein tonight.

I've had a tiring day thanks to staying up too late last night for the Republican debate, so I wanted to do something yummy and easy. I try to eat a grain-free meal a day since I feel better when I do that. I had oatmeal this morning, wheat-free bread this afternoon, so tonight is the grain-free meal.

Anyways, these are all ingredients I had on hand, so I was able to whip it together quite quickly. I had received a free Blue Apron test meal from a friend, and one of the meals included roasted radishes. I had never even thought to roast radishes before, and it was delicious! So I decided to do it again in a different meal.

This meal serves 2, but I only cooked 1 salmon filet since it's just me, and salmon doesn't taste all that great reheated. I'll be saving the rest of the veggies for lunch tomorrow.

So, here is what I gathered at first:

A lot of yummy veggies with a touch of color which should be present at every meal....but as I was cleaning them I thought something was missing. Then I remembered.....

I still have a green pepper! There we go....lots of good colors now, and all summery veggies!

Here is the recipe:

2 skin-on salmon filets

1 small green pepper

1 small summer squash

4 small red potatoes (I didn't use the big ones in the pic. Those would work too!)

6-8 small radishes(or 4-6 large)

1/2 onion

2 cloves garlic

Spices for veggies: 

1/2 tsp red pepper flakes

1 tsp each basil, oregano, and rosemary

Salt to taste

Spices/flavors for salmon:

A few drops lemon juice on each

A sprinkle of onion powder

About 1 tsp dill weed(dried)

Dash of salt

 Prep: Quarter the potatoes and radishes. Heat a large skillet on medium-high with a tablespoon of olive oil. Chop the onion into large pieces and put into the skillet once hot. I forgot about garlic for the pic, but I quickly chopped it and threw it in with the onions. Stir frequently until the onions and garlic are fragrant

Once the onions and garlic start to smell good, put in the quartered radishes and potatoes. Stir to cover with the oil, then put in the spices and stir again. Turn the heat down to medium and cover.

While the vegetables start to cook, chop the green pepper into 1/2" pieces. Stir into the veggies in the skillet, and add salt to taste. Cover again. If you chop the veggies ahead of time, let them cook about 3 minutes before adding in the green pepper.

Turn the broiler on in your oven. While that heats up, cover a cookie sheet with tin foil. Lay the salmon skin side down. Sprinkle each filet with lemon juice, followed by the onion powder and dill weed. Let that sit. It will look like this:

While the broiler heats up, cut off the ends of the summer squash. Cut it in half, then in 1/2" wide half circles. Stir into the veggie skillet and cover. Why do you wait till now to put in the squash? It's a much more delicate veggie than the others. Your veggies should look like this now:

Cover again, let cook for 2 minutes. After 2 minutes, put the salmon under the broiler. Cook for 4-5 minutes, until the salmon flakes easily. Stir the veggies together, then plate and serve. Here is your meal!

This sounds more complicated than it really is. You could easily cut up the veggies first, then cook in the order I described. This meal turned out really delicious. The spices give a lot of good flavor to the veggies, and everything is cooked well according to the type of veggie.

Let me know if this worked out for you in the comments! I hope you enjoy it!