Sheet-pan salmon with succotash
9
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Although succotash, a mixture of corn, lima beans, and tomatoes, sometimes including other bean varieties, bell peppers, and other vegetables, originated in the North, it has become a summer mainstay in the South. Usually cooked on the stovetop, we roast the succotash in the oven topped with salmon fillets for an easy weeknight meal. This recipe will likely enter your supper rotation not only because it is so tasty, but because you will be left with just the baking sheet to clean.
Ingredients
Cooking spray
1 spray(s)
Frozen baby lima beans
0.5 cup(s)
Frozen white corn kernels on cob
0.5 cup(s)
Cherry tomato(es)
0.5 cup(s)
Uncooked onion(s)
0.5 cup(s), chopped
Garlic clove
1 clove(s)
Kosher salt
0.75 tsp
Black pepper
0.5 tsp
Uncooked skinless wild salmon fillet
12 oz
Fat free half and half
0.25 cup(s)
White wine
2 Tbsp
Fresh tarragon
1 tsp
Lemon
1 item(s), medium
Instructions
1
Preheat oven to 475°F. Spray large rimmed baking sheet with nonstick spray. Place lima beans, corn, tomatoes, onion, garlic, and 1⁄4 tsp salt on baking sheet. Spray with nonstick spray and toss vegetables to coat. Season fish with 1⁄2 tsp salt and 1⁄2 tsp black pepper. Arrange fillets, rounded-side up, on top of vegetables.
2
Roast until fillets are opaque in centers and vegetables begin to caramelize, 7 to 10 minutes. Keep fillets and vegetables in oven and turn on broiler. Pour half-and-half and wine over fillets and vegetables. Broil until fillets are golden brown on top and vegetables are tender, 5 to 7 minutes. Garnish with basil. Serve with lemon wedges for squeezing over top.
3
Serving size: 1 fillet and about 1 cup succotash
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.