Veggie Bowls with Salmon
User Reviews
5
2 reviews
Excellent
Veggie Bowls with Salmon
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Low carb low calorie spring dinner: veggie bowls with salmon. Whip up a creamy lemon aioli for a perfect finishing touch.
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Ingredients
salmon
- 1 lb salmon filet sliced into 4 portions
- olive oil
- kosher salt
veggies
- olive oil
- kosher salt
- 3 carrot peeled and sliced on an angle
- 1 bulb fennel reserve the fronds for garnish, trimmed, outer layers removed, and sliced
- 1 lb asparagus trimmed and sliced into 2 inch pieces
- 1 medium zucchini cut lengthwise into quarters and sliced
- 1 cup snap peas cut on the diagonal
- 1 red bell pepper sliced into 2 inch strips
- 1/2 red onion sliced into thin slivers
- 1 bunch scallion trimmed and sliced
- 1/2 tsp herbes de provence
lemon aioli
- 1/2 cup mayonnaise
- 2 Tbsp lemon juice
- 1 clove garlic crushed
- pinch kosher salt
garnish
- lemon wedges
- fennel fronds
- black pepper fresh cracked
Instructions
for the salmon
- Turn the broiler on 'high'. Set the oven rack to the middle position. Line a baking sheet with foil.
- Arrange the salmon on the baking sheet and brush liberally with olive oil. Season with salt.
- Broil for about 10 minutes, or until sizzling on top and done to 145F inside. It should flake easily with a fork.
for the veggies
- While the salmon is broiling heat a tablespoon of olive oil in a large wok or skillet until hot.
- Add the carrots and fennel and stir fry for a few minutes over medium high heat.
- Add the asparagus and zucchini and stir fry for another few minutes.
- Add the peas, bell pepper, onion, scallions and herbes de Provence to the pan and continue to toss and cook just until the veggies are crisp tender ~ don't over do it, they will continue to cook as they sit.
- To serve, divide the veggies among 4 wide shallow bowls. Top each with a piece of salmon. Add a lemon wedge, and drizzle with the aioli. Garnish with fennel fronds and fresh cracked black pepper. Serve with more aioli on the side.
for the aioli
- Whisk together the aioli ingredients and give it a taste. Adjust as needed.
Notes
- To trim asparagus slice off approximately the lower 1/3 of the asparagus stalks, which can be tough and woody.
Nutrition Information
Show Details
Calories
435kcal
(22%)
Carbohydrates
18g
(6%)
Protein
28g
(56%)
Fat
29g
(45%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
16g
(94%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.1g
(5%)
Cholesterol
74mg
(25%)
Sodium
298mg
(12%)
Potassium
1385mg
(29%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
9079IU
(182%)
Vitamin C
44mg
(49%)
Calcium
114mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 28g | 56% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 298mg | 12% |
| Potassium | 1385mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 9079IU | 182% |
| Vitamin C | 44mg | 49% |
| Calcium | 114mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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