Loaded with asparagus, zucchini and peas, this salmon tray bake with a luxurious creamy pan sauce is a delicious ode to spring—but it’s so tasty and easy that you’ll make it all year long.
Recipe tags: vegetable base, moderate difficulty, lunch, seafood, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 tbsp | unsalted butter |
| 2 | lemons |
| 1 tbsp | all-purpose flour |
| 1 cup | heavy or whipping (35%) cream |
| 4 tsp | Dijon mustard |
| 2 tbsp | finely chopped fresh dill, divided |
| 2 tbsp | finely chopped fresh parsley, divided |
| ¼ tsp | chili flakes |
| 4 | skinless fillets salmon (each 5 to 6 oz) |
| 1 small | leek, sliced into 1/4-inch half-moons |
| 1 | zucchini, sliced into 1/8-inch ribbons and halved |
| ½ bunch | asparagus, trimmed and cut into 2-inch pieces |
| 1 cup | frozen peas |
Directions
Preheat oven to 450°F. Rub butter in bottom of 13 x 9-inch baking dish or rimmed baking tray.
Zest and juice 1 lemon. Slice the remaining lemon and set aside for Step 5.
In medium bowl, whisk together lemon juice and flour until smooth. Whisk in cream and 2 tsp Seasoned Vegetable Base until smooth. Stir in lemon zest, Dijon, 1 tbsp dill, 1 tbsp parsley and chili flakes. Pour into buttered baking dish.
Rub salmon fillets with remaining 1 tsp Seasoned Vegetable Base.
Arrange salmon, leek, zucchini, asparagus and peas in sauced baking dish. Top with lemon slices.
Bake for 15 to 18 minutes or until fish is just cooked through and starting to flake, vegetables are tender and sauce is thickened.
Garnish with remaining dill and remaining parsley.
Tips: Use small to medium zucchini (larger zucchini have more seeds and tend to be more watery). If desired, use a mix of yellow and green zucchini. Use a Y-shaped vegetable peeler to slice zucchini lengthwise into ribbons. Substitute fresh peas for frozen peas when in season.
