Salmon for the summer months when tomatoes are at their best and zucchini are everywhere.
1. In a large saute pan, saute the grated zucchini and shallots in the EVOO. Once the zucchini is beginning to take on some color, add the tomatoes and cook briefly just to soften slightly. Remove from heat and stir in lemon juice and balsamic vinegar. Set aside.
2. For the salmon, squeeze the lemons over the fish and drizzle with EVOO. Season with salt and pepper to taste. Allow to sit 10 minutes while the grill preheats.
3. Grill the salmon over medium heat skin side down, 5-7 minutes for undercooked, 10-12 for completely cooked. With either cooking time, the salmon should separate easily from the skin when you remove it from the grill. Tent with aluminum foil.
4. Toss the orzo with the zucchini/tomato mixture, adding in the herbs. Plate with the salmon and enjoy!
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Serving Size: 1 Serving (646g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 801 | ||
Calories from Fat: 220 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.5g | 33 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 244.8mg | 75 % | |
Sodium 289mg | 10 % | |
Potassium 1776.1mg | 47 % | |
Total Carbohydrate 62.7g | 18 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 59.7g | ||
Protein 81.3g | 116 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 801
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