When making this dish at home you can substitute any other vegetable you have on hand. Sara Ann and I happened to have some potatoes, corn, edamame and bell pepper on hand, but you could use carrots, fennel, amongst many other items!
Greek yogurt is a great healthy alternative to sour cream or other cream bases in dishes. When grocery shopping look for the 0% milk fat to save yourself some additional calories.
If you make this recipe tag us @fridgetofork – we would love to hear feedback and see you enjoying our recipes!
Roasted Salmon with Edamame Succotash and Dill Herb Sauce
- Category: Weeknight Dinner
Ingredients
- 2 salmon filets
- tbsp. lemon zest
- 2 tsp. garlic, fresh, minced
- tbsp. olive oil
Dill Herb Sauce
- tsp. dill, fresh, chopped
- 1/4 c greek yogurt, plain
- 1/2 lemon, juiced
- 1 garlic clove, minced
Edamame Succotash
- 1 c edamame, frozen, shelled
- 1 c corn, frozen
- 1 sweet potatoes, fresh, diced
- 1 c red bell pepper, diced
- 1 c purple potato, fresh, diced
Instructions
Roasted Salmon
- Preheat oven to 350 degrees.
- Place salmon on a sheet pan lined with aluminum foil. Evenly coat the salmon with the garlic, lemon zest and olive oil.
- Cook for 15 - 20 minutes or until done
Herb Dill Sauce
- Combine all ingredients in a bowl and place in refrigerator until ready to serve.
Edamame Succotash
- Combine all ingredients in a sautee plan over medium high heat.
- Sautee succotash for 8-10 minutes or until done and vegetables are defrosted. Potatoes may take a few additional minutes depending on the diced size.
