Oven-Steamed Salmon on a Bed of Aromatic Vegetables

Preparation info

  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

A delectable one-dish meal The pink salmon looks particularly pretty in this dish, but any firm-fleshed fish steak (such as halibut, shark, or even tilefish) would be good prepared this way.

Ingredients

  • 4 salmon steaks, about ¾ inch thick (6 to 8 ounces each)
  • 3 tablespoons fresh lemon juice
  • 1 pound small new potatoes, scrubbed and quartered
  • 2 medium leeks, white portions with a little green, trimmed, washed well, and chopped into ¼-inch pieces
  • 1 medium-size sweet onion, cut into ¼-inch dice
  • 4 medium carrots, sliced diagonally about ¼ inch thick
  • 4 medium shallots, cut into ½-inch pieces
  • 2 tablespoons extra virgin olive oil
  • Salt and Freshly ground black pepper
  • 1 small zucchini, sliced diagonally about ¼ inch thick
  • ¼ cup chopped dill

    Method

    1. Heat the oven to 425°F.
    2. Blot the salmon steaks dry with a paper towel. Place on a platter and sprinkle with 1 tablespoon of the lemon juice.
    3. Combine the potatoes, leeks, onion, carrots, and shallots in a large heavy baking dish. Drizzle with the olive oil and stir to blend. Sprinkle with salt and pepper. Bake the vegetables until edges begin to brown, about 30 minutes, stirring at least twice. Remove the pan from the oven, stir the zucchini into the vegetable mixture, and bake 10 minutes longer.
    4. Remove the pan from the oven and sprinkle vegetables with the remaining 2 tablespoons lemon juice and 2 tablespoons of the dill, turning the vegetables gently with a spatula to blend. Tuck the salmon steaks into the vegetable mixture, moving the vegetables aside with a spatula. Spoon some of the vegetables on top of the salmon. Return baking dish to the oven and bake, uncovered, until the salmon is cooked through but still moist, 10 to 12 minutes. Sprinkle with the remaining 2 tablespoons chopped dill and serve hot.