Lemon-Rosemary Salmon

Name: Lemon-Rosemary Salmon
Yield: serves 2
Ingredients: Olive oil spray; 5 to 7 medium red potatoes, cut into 1/2-inch slices; Sea salt and freshly ground black pepper; 1/2 to 3/4 pound salmon fillets; Pinch of grated lemon zest, preferably from an organic lemon; 4 to 5 yellow pattypan squash; 7 to 10 mushrooms, thickly sliced; 8 to 10 asparagus stalks; 2 or 3 fresh rosemary sprigs

December 9, 2011

This is a lovely light and flavorful recipe that’s perfect for summertime dining. I have fun using pattypan squash, but any yellow summer squash will fit the bill. And if it’s not asparagus season, consider substituting broccoli spears.

Recipe notes

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