Mom’s Recipe Box: Baked Lemon Pepper Salmon & Fresh Vegetables
Posted on October 9, 2016
Baked Lemon Pepper Salmon & Fresh Vegetables
My first experience of salmon was for a holiday dinner at Apricots Restaurant in Farmington, Connecticut. Served in what can be described as a gourmet portion, the salmon was cooked to perfection and presented with a few stalks of tender asparagus. Overall, it was simply divine.
Not only is salmon delicious but it is found on every list I have read of foods that are good for the heart. The thing is – salmon can be expensive at the grocery store. As well, the thought of preparing an unfamiliar fish dish can be intimidating.
A recent sale on salmon, however, at Big Y World Class Supermarket in the area where I live, presented an opportunity to try preparing a salmon meal at home. Both lemon and pepper add fat free and calorie ‘non- existent’ seasoning that tasted great. Extra, freshly squeezed lemon was put on immediately before baking which was done in the oven at 350 degrees for 30-40 minutes – turned once after 15 minutes, turned back after another 15 minutes, and finished baking for 5-10 minutes to brown the top. The result was terrific.
The dinner plate included fresh vegetables – peeled, chopped and boiled carrots, plus boiled broccoli and cauliflower. Any of these can be topped with butter, salt or dressings but my preference is to shake on just pepper and maybe a dab of light Promise. They are marvelous that way. Some people do not, but I like the greens that come with cauliflower, and broccoli stalks, which are both said to be loaded with nutrients.
This turned out to be a no fuss, easy to prepare dinner. Heart healthy meals are always a good choice but with Thanksgiving just around the corner and the many rich food temptations that come with it, what better time to bank some low, or no fat/salt eating. – JB
Look for Mom’s Recipe Box occasionally as I add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett Collection.