Salmon is very healthy and packed with lean protein. This recipe is quick, easy, and perfect for those trying to stay in shape, lose weight, build muscle, or live healthy. This meal requires minimal effort and time and doesn't disappoint in flavor. I'm about to show you how easy it is to impress. This meal can be completed with about 10 minutes of prep and 25 minutes of cooking.
Serving Size: 4
INGREDIENTS:
1 Zucchini
1 Yellow Squash
1 Pint Cherry Tomatoes
1 Onion
6 Medium Mushrooms
4 Salmon Filets
2 Servings Cooked Rice
1/4 cup Finely Chopped Fresh Parsley
1 tsp. Salt
1 tsp. Pepper
1 tsp. Paprika
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Dried Parsley
1. First, make the seasoning mix. Combine salt, pepper, paprika, onion powder, garlic powder, and dried parsley in small ramekin and mix thoroughly. Now would also be a good time to preheat the oven to hi-broil.
2. Next, prep the Salmon. Remove the filets from the package and rinse under cold water. After that, put filets in a container for seasoning. Add about 1 tbsp of olive oil (or enough to coat the filets) and season with about 1/3 of seasoning mix. Filets should be seasoned liberally.
3. Use a mandolin to slice about 10 very thin round chips of Zucchini and Squash each and place the chips in a small bowl. Coat the chips in olive oil and season with a pinch of seasoning mix. Layer the chips over the Salmon, alternating between the zucchini and squash to create a covering for the salmon. For the sides of the salmon filet, slice the chips in half and layer the zucchini and squash alternately as you did on top, as shown below. This will help trap steam within the salmon which will make it extremely tender and juicy as well as infuse some of those earthy squash flavors. Place Filets (with zucchini and squash covering) in the center of a baking sheet. At this point you should begin cooking the rice according to the instructions on the box.
4. Rough chop the onion to make 1/2 inch wide strips or 1"x 1" cubes. However it is done, bite size chunks should be achieved. Add the onion to a large bowl. Remove the stems from the mushrooms and chop in 1/8" thick slices. The mushrooms should be meaty but not huge. Add the mushrooms to the large bowl with the onion. The remaining zucchini and squash should be halved longways, then halved longways again. Cut the zucchini and squash in 1" pieces. Add the zucchini and squash to the large bowl with the onion and mushrooms. Half cherry tomatoes and add them to the bowl with the other vegetables. Add 1 tbsp of olive oil to the large bowl of veggies and about 1/3 of the seasoning mix and mix thoroughly. Spread veggie mixture around the salmon on the sheet pan. Finally, sprinkle fresh chopped parsley over entire sheet pan. The end result should resemble Hibachi vegetables from Japanese restaurants, as seen below. Put the sheet pan in the oven and broil for 20 minutes.
Your finalized sheet pan should look similar to this going into the oven:
And 20 minutes later:
The final plating should consist of a bed of rice with the salmon filet on top, surrounded by a ring of veggies and garnished with fresh parsley and broiled cherry tomatoes, as shown below:
