Oven-Steamed Salmon on a Bed of Aromatic Vegetables
| Yield: | 4 Servings |
| Categories: | Seafood, Main Dishes |
| 4 | Salmon steaks -- 6 to 8 | |
| Oz each | ||
| 3 | tb | Lemon juice |
| 1 | lb | Small new potatoes -- |
| Quartered | ||
| 2 | md | Leeks, chopped into 1/4-inch |
| Pieces | ||
| 1 | md | Sweet onion -- diced |
| 4 | md | Carrots, sliced diagonally |
| About 1/4-inch | ||
| Thick | ||
| 4 | md | Shallots, cut into 1/2-inch |
| Pieces | ||
| 2 | tb | Extra virgin olive oil |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | sm | Zucchini, sliced diagonally |
| About 1/4-inch | ||
| Thick | ||
| 1/4 | c | Chopped dill |
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