Monday, September 27, 2010


So I haven't done a recipe of the day for a while and decided to finally do one. This one I found on the magazine Prevention's website. It looks super delicious and I'll be trying this one asap. I do know that salmon and parmesan taste beyond great together.
Hope you enjoy! :)

Salmon with a Twist
Creamy Parmesan sauce adds a rich flavor to this salmon recipe
By Miriam Rubin

A delicious, nutritious dinner doesn't get much easier than this--and only one pan to clean! Salmon topped with a creamy Parmesan sauce roasts in the oven alongside a medley of green beans and corn.

*-* washed and trimmed fresh green beans (produce section)
*-* frozen corn kernels (frozen foods aisle)
*-* skinless salmon fillets (fish counter)
*-* shredded Parmesan cheese (cheese or dairy case)

Heat oven to 450°F. Empty a 12-ounce bag of fresh green beans onto a rimmed baking sheet sprayed with oil. Drizzle with olive oil, season with salt and pepper, toss, and spread out on pan. Roast until browned in spots, about 10 minutes. Add 2 cups corn, mix with beans, and push to one end of pan. Put four 4- to 6-ounce salmon fillets on other end of pan. Season with salt and pepper. Mix 1/4 cup mayonnaise with 2 tablespoons shredded Parmesan. Spread over salmon. Sprinkle 2 more tablespoons of cheese on top. Roast until topping is golden at the edges and salmon is just done, 7 to 9 minutes.

(Serves 4.)



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