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Simple Salmon Supper

Simple Salmon Supper recipe
photo by:kraft
Low cal, low fat, easy to pull off and downright delicious. Get in the swim with delectable, zesty salmon.
15 min
40 min
4 servings
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It was okay. It took at least 45 minutes to cook and the vegetables seemed a little watery. The salmon was good though with lots of flavor.
I didn't have a can of diced tomatoes, so I used 2 fresh tomatoes, and a little white wine. I also used Balsamic Vinaigrette instead of the Sun Dried Tomato. As someone else had suggested, I mixed the wine and dressing with the vegies, put down a bed of vegies, laid the salmon on top, and brushed a little dressing on the salmon. I had a huge slab of salmon, so it did take longer to cook, but it was so delicious!
I have made this recipe multiple times and it is one of my favorite ways to make salmon. As written it is 4 starts. There are 2 things I do to make this really excellent. 1-I mix the dressing and tomatoes with the cut up veggies (onions added to it) and then place the salmon on top with a little bit of extra dressing brushed on top. I don't like the dressing to overpower the flavor of the fish. 2-I cover my baking dish with foil. These 2 things really help the veggies come out more tender without over cooking the fish.
I chopped two squash, two zucchini, and added sliced onion which added mild flavor. I used a Red Wine Vinaigrette dressing that I had open. It wasn't bold flavor but it was good. It cooked in about 25-30 minutes. I worried the veggies would be hard or dry but they were moist & tender-crisp.
this is one of the best, tastiest, fast recipe I have ever made. My husband loved it and he's hard to please.
This is a nice easy recipe. I added onions to the vegetable mixture. I added minced garlic and sliced kalamta olives to the tomato mixture. Instead of adding salad dressing to the tomato mixture, I just added a little balsamic vinegar. Some other reviews say that it took longer than 25 minutes to cook, but mine was done in 25. I served this over brown rice, but I'm thinking that I might try it over polenta next time. This would be good with halibut too.
This recipe is so full of flavor! It tastes amazing....I make it regularly in the summer when zucchinis are in season. I use whatever dressing I have in the fridge.....italian or balsamic wrk just as well.
Easy, Quick Family loved it
I made this last night for my family, as I had some salmon that I had frozen and wanted to use up. It was AWESOME! Even my picky 3 year old ate it right up. 2 variations - I used a 9X9 glass baking dish, and I baked it for 45 to 50 minutes AT LEAST. Otherwise, great! Will make again and again!
Simple to make - DELICIOUS to eat! The kids even loved it!
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