Averie Cooks · by Averie Sunshine★ 4.8 (6)
Lemon Dill Salmon with Vegetables in Parchment
NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 59%
CARBS 5G5% OF CAL
1G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 28G65% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Salmon and summer vegetables steamed in parchment with lemon and dill. A simple, healthy 20-minute dinner.
mainamericanfish🍪 sheet pan🔥 ovendairy freegluten free
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Nutrition & ingredients
Ingredients
serves 2- 1 medium zucchini (sliced into thin rounds about 1/8-inch thick (you likely won’t use all of it))
- 1 medium yellow squash (summer squash, sliced into thin rounds about 1/8-inch thick (you likely won’t use all of it))
- two 6-ounce salmon filets
- about 3 to 4 tablespoons olive oil (divided)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 8 small fresh dill fronds/sprigs (divided plus more for garnishing if desired)
- 1 lemon (sliced into thin rounds about 1/8-inch thick)
At a glance
PER SERVING · TIME 25M
CAL 19%·PRO 59%
CARBS 5G5% OF CAL
1G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 28G65% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 977mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 27mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 977MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.