Veggie Bowls with Salmon
Low carb low calorie spring dinner: veggie bowls with salmon. Whip up a creamy lemon aioli for a perfect finishing touch.
Servings: 4
Equipment
- Wok or large skillet
Ingredients
salmon
- 1 lb salmon filet, sliced into 4 portions
- olive oil
- kosher salt
veggies
- olive oil
- kosher salt
- 3 carrots, peeled and sliced on an angle
- 1 bulb fennel, trimmed, outer layers removed, and sliced, reserve the fronds for garnish.
- 1 lb asparagus, trimmed and sliced into 2 inch pieces
- 1 medium zucchini, cut lengthwise into quarters and sliced
- 1 cup snap peas, cut on the diagonal
- 1 red bell pepper, sliced into 2 inch strips
- 1/2 red onion, sliced into thin slivers
- 1 bunch scallions, trimmed and sliced
- 1/2 tsp herbes de Provence
lemon aioli
- 1/2 cup mayonnaise
- 2 Tbsp lemon juice
- 1 clove garlic, crushed
- pinch kosher salt
garnish
- lemon wedges
- fennel fronds
- fresh cracked black pepper
Instructions
for the salmon
- Turn the broiler on 'high'. Set the oven rack to the middle position. Line a baking sheet with foil.
- Arrange the salmon on the baking sheet and brush liberally with olive oil. Season with salt.
- Broil for about 10 minutes, or until sizzling on top and done to 145F inside. It should flake easily with a fork.
for the veggies
- While the salmon is broiling heat a tablespoon of olive oil in a large wok or skillet until hot.
- Add the carrots and fennel and stir fry for a few minutes over medium high heat.
- Add the asparagus and zucchini and stir fry for another few minutes.
- Add the peas, bell pepper, onion, scallions and herbes de Provence to the pan and continue to toss and cook just until the veggies are crisp tender ~ don't over do it, they will continue to cook as they sit.
- To serve, divide the veggies among 4 wide shallow bowls. Top each with a piece of salmon. Add a lemon wedge, and drizzle with the aioli. Garnish with fennel fronds and fresh cracked black pepper. Serve with more aioli on the side.
for the aioli
- Whisk together the aioli ingredients and give it a taste. Adjust as needed.
Notes
To trim asparagus slice off approximately the lower 1/3 of the asparagus stalks, which can be tough and woody.
Nutrition
Calories: 435 kcal · Carbohydrates: 18 g · Protein: 28 g · Fat: 29 g · Saturated Fat: 5 g · Polyunsaturated Fat: 16 g · Monounsaturated Fat: 7 g · Trans Fat: 0.1 g · Cholesterol: 74 mg · Sodium: 298 mg · Potassium: 1385 mg · Fiber: 7 g · Sugar: 9 g · Vitamin A: 9079 IU · Vitamin C: 44 mg · Calcium: 114 mg · Iron: 5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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