Roasted salmon with a dill mustard sauce with fresh zucchini and summer squash. This recipe from Seduction in the Kitchen will seduce your taste buds.
Makeover post! This is actually one of my favorite salmon recipes. It very good and has great flavor.
But when I originally posted it in July of 2013, I was just learning how to actually take photos. The photo I took for this post originally, well it was really washed out. I was at the wrong angle and you really can’t tell it salmon in the dish because I was too far away.
I had not quite mastered photo editing. Well, now I realize how a good photo can impact a post. This a great example of that, it a good recipe but photo wasn’t good, so many did not even notice the recipe.
I said I want re-do some these old photos in some these older posts. I decided this one those posts I want to make over. Plus with Seduction In The Kitchen growing so much, this one those I think many would like to see now. In July 2013, I was just starting this blog and I was also still in a cast, so besides washed out photo much of the post was Jibber Jab.
So you see the new photo up top but in case you are curious, here is the old photo. I took outside on my old apartment balcony. I just learned natural light was the best to do photos in, so I took it outside. So would you like to see this recipe? The flavors in this come together so nicely, that makes for a great summer recipe.
- 1 zucchini sliced
- 1 summer squash sliced
- 1 onion roughly chopped
- 4 pieces salmon
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill chopped
- 2 tablespoons honey
- 1 lemon
- lemon pepper seasoning
- Whisk the mayo, mustard, dill, honey, and the juice of 1/2 of a lemon together. This will be the sauce.
- Season the salmon with with the lemon pepper.
- Apply a thin glaze of the sauce on the salmon. You will notice there is no oils or butter in this recipe, The Mayo, that the fat, plus salmon is a naturally oily fish, and with those two factors, this recipe has enough oil or fat to flavor and cook the fish and vegetables.
- After the salmon is glazed, mix the vegetables into the remaining sauce, coating them well with it.
- Pour the squash mixture into a foil lined baking pan, then place the salmon on top of the squash.
- Slice up the other half the lemon thinly and place it on top of the salmon.
- Fold the foil up into a packet, and let sit in your fridge for about 30 minutes. This let the flavors really soak into the vegetables and fish.
- Preheat the oven to 400 degrees, and bake the fish in a baking dish, I did use a pie pan, because it was the first thing I saw, it still works. Roast the foil packet for about 20-25 minutes. You know the fish is done because it will flake real easy with fork.
- When all done, take out the oven sand serve up this tasteful creation and ENJOY!