sea salt & pepper to taste
1/2-3/4 lb. salmon fillets
1/2 tsp. olive oil
1 pinch lemon rind
4-5 yellow pattypan squash
7-10 mushrooms, sliced thickly
8-10 stalks thick asparagus
2-3 sprigs rosemary
Preheat oven to 450F. Spray inside of 2-quart cast iron Dutch oven and lid with olive oil. Set slices of potato in a thick layer in base of pot and season lightly with salt and pepper. Lay salmon in next. Spray or drizzle olive oil on the salmon; then sprinkle fish with lemon rind.
Trim top and bottom off of squash and cut it into wedges like a pizza. Toss squash into pot and follow with mushrooms. Snap bottoms off of aspargus and set the stalks in next. Top with rosemary sprigs.
Cover and bake for about 25 minutes, or about 3 minutes after the aroma of a fully-cooked meal wafts from the oven.>/p>
This is a lovely, light and flavorful recipe that’s perfect for summertime dining. It’s also great for watching calories, saturated fats, carbs, cholesterol, sodium — you might say it’s a dieter’s dream meal: mouth-watering flavors and textures that are filling and satisfying, and nothing else!
I had fun using pattypan squash in this recipe, but any yellow summer squash will fit the bill. And if it’s not asparagus season, consider substituting broccoli spears.
Nutritional information per serving (2 servings per recipe).