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Is it safe to Eat? continued...
Lemon-Rosemary Salmon
- 10 to 15 red boiler potatoes,
sliced thickly
- Sea salt and pepper to
taste
- 1 to 1 1/2 pounds salmon
fillets
- 1 teaspoon olive oil
- 2 pinches lemon rind
- 1 large yellow crookneck
squash
- 15 to 20 mushrooms, sliced
thickly
- 15 to 20 stalks thick
asparagus
- 3 to 4 sprigs rosemary
- Preheat oven to 450 degrees
F. Spray inside of 3 1/2- or 4-quart cast iron Dutch oven and
lid with olive oil. Set slices of potato in a thick layer in
base of pot and season lightly with salt and pepper. Lay salmon
in next. Spray or drizzle olive oil on the salmon; then sprinkle
fish with lemon rind.
- Trim top and bottom off
of squash and cut it into wedges like a pizza. Toss squash into
pot and follow with mushrooms. Snap bottoms off of asparagus
and set the stalks in next. Top with rosemary sprigs.
- Cover and bake for about
30 minutes, or about 3 minutes after the aroma of a fully-cooked
meal wafts from the oven. Remove rosemary before serving.
Serves 4
Nutritional Analysis:
Cal 276; Prot 27g; Carb 22g; Fat 9g; Chol 62mg; Sod 58mg; Fib
2g;
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Elizabeth
Yarnell is a Certified Nutritional Consultant, inventor and author
of Glorious One-Pot Meals: A new quick & healthy approach
to Dutch oven cooking. Her unique cooking method holds US patent
6,846,504. Visit her at www.gloriousonepotmeals.com. |
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