Salmon with Veggie Sauté

6 4-ounce salmon fillets
½ cup lemon juice
½ cup lime juice
1 teaspoon seafood seasoning
¼ teaspoon salt
2 medium sweet red peppers, sliced
2 medium sweet yellow peppers, sliced
1 large onion, sliced
2 teaspoons olive oil
1 can of whole-kernel corn
2 cups fresh mushrooms, halved
2 cups cut fresh asparagus (1-inch pieces)
  1.  Place salmon is a 9x13 inch baking dish; add lemon and lime juices.  Sprinkle with seafood seasoning and salt.  Bake uncovered at 425 degrees for 10-15 minutes or until fish flakes easily with a fork.
  2. Meanwhile, in a large nonstick skillet coated with cooking spray, sauté peppers and onion in oil for 3 minutes.  Add the corn, mushrooms and asparagus; cook and stir until vegetables reach desired doneness.
  3. Serve vegetables with salmon.

Cooking With Crevolyn
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