For Salmon lovers

posted in: Food | 0

Summer is almost over, all year it’s a good time to eat a good Salmon, but usually in Summertime is all about BBQ and backyard grills. If this is your case, give it a last try in these weeks and try this easy recipe. You can do it indoors or outdoors.

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ONE PAN LEMON HERB SALMON AND VEGGIES

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

INGREDIENTS

2 Baby Bella mushrooms
3 Shredded carrots
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste

FOR THE SALMON

2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
4 (5-ounce) salmon fillets
2 tablespoons chopped fresh parsley leaves

 

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INSTRUCTIONS

Preheat the pan and use the nonstick spray.
In a small bowl, lemon juice, garlic, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.
Place mushrooms in a single layer and the carrots onto the heated pan drizzle with olive oil and season with salt and pepper, to taste.
Serve immediately, garnished with parsley, if desired.

 

 

 

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Enjoy and thanks for reading

 

 

Edition: Natalia Aybar

Web support: Christian Castillo
NOTES

*Cooking time will vary depending on the size and thickness of the salmon filets.

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