Serves: 4
Total Calories: 54
Cook julienned vegetables separately in boiling salted water for 60 seconds. Strain and immediately cool by plunging into ice water. Drain and place on a paper towel. Rub the salmon fillets with oil, season with salt, pepper and garlic powder. Lightly oil a stovetop grill and place over medium heat. Grill salmon on one side for 3–4 minutes, flip and continue to grill for 4–6 minutes.
In a nonstick skillet, heat 1 teaspoon olive oil, add vegetables, and heat through, about 1 minute. Divide the vegetables among plates, drizzle with lemon juice, and top each with a salmon fillet.
This Grilled Atlantic Salmon recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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