This is a lovely light and flavorful recipe that’s perfect for summertime dining. I have fun using pattypan squash, but any yellow summer squash will fit the bill. And if it’s not asparagus season, consider substituting broccoli spears.
Recipe information
Yield
serves 2
Ingredients
5 to 7
1
4 to 5
7 to 10
8 to 10
2 or 3
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Make a thick layer of potatoes in the pot and season lightly with salt and pepper. Lay the salmon on top. Spray the salmon with olive oil; then sprinkle the fish with lemon zest.
Step 4
Trim the top and bottom of the squash and cut into wedges like a pizza. Scatter the squash in the pot, followed by the mushrooms.
Step 5
Snap the tough ends from the asparagus and arrange the stalks next, topping with rosemary sprigs.
Step 6
Cover and bake for about 25 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 276
Step 8
Protein: 27g
Step 9
Carbohydrates: 22g
Step 10
Fat: 9g
Step 11
Cholesterol: 62mg
Step 12
Sodium: 58mg
Step 13
Fiber: 3g