Roasted Salmon and Summer Squash with Mustard Dill Sauce

• Seafood

  • 4 pieces Salmon

• Produce

  • 1 tbsp Dill, Fresh
  • 1 Lemon
  • 1 Onion
  • 1 Summer squash
  • 1 Zucchini

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tbsp Honey
  • 3 tbsp Mayonnaise

• Baking & Spices

  • 1 Lemon pepper seasoning

Found on seductioninthekitchen.com

Description

Directions

• Whisk the mayo, mustard, dill, honey, and the juice of 1/2 of a lemon together. This will be the sauce.
• Season the salmon with with the lemon pepper.
• Apply a thin glaze of the sauce on the salmon. You will notice there is no oils or butter in this recipe, The Mayo, that the fat, plus salmon is a naturally oily fish, and with those two factors, this recipe has enough oil or fat to flavor and cook the fish and vegetables.
• After the salmon is glazed, mix the vegetables into the remaining sauce, coating them well with it.
• Pour the squash mixture into a foil lined baking pan, then place the salmon on top of the squash.
• Slice up the other half the lemon thinly and place it on top of the salmon.
• Fold the foil up into a packet, and let sit in your fridge for about 30 minutes. This let the flavors really soak into the vegetables and fish.
• Preheat the oven to 400 degrees, and bake the fish in a baking dish, I did use a pie pan, because it was the first thing I saw, it still works. Roast the foil packet for about 20-25 minutes. You know the fish is done because it will flake real easy with fork.
• When all done, take out the oven sand serve up this tasteful creation and ENJOY!

Nutrition