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Spring Salmon with Minty Veg Recipe

Spring Salmon with Minty Veg Recipe

Photos of Spring Salmon with Minty Veg Recipe

How To Make Spring Salmon with Minty Veg

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Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 4 spring salmon fillets
  • 1 cup cherry tomatoes, halved
  • 1 cup sugar snap peas
  • 1 cup asparagus spears
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Lemon wedges, for serving


  1. Preheat the grill or oven to medium-high heat.

  2. In a large bowl, combine the cherry tomatoes, sugar snap peas, asparagus, mint leaves, olive oil, salt, and pepper. Toss to combine.

  3. Season the salmon fillets with salt and pepper.

  4. Grill or bake the salmon for about 5-7 minutes per side, or until cooked through.

  5. While the salmon is cooking, grill or roast the minty vegetable mixture for about 10 minutes, or until tender.

  6. Serve the spring salmon on top of the minty veg mixture.

  7. Squeeze fresh lemon juice over each salmon fillet before serving.


  • Calories : 320kcal
  • Total Fat : 15g
  • Saturated Fat : 2g
  • Cholesterol : 70mg
  • Sodium : 70mg
  • Total Carbohydrates : 10g
  • Dietary Fiber : 4g
  • Sugar : 5g
  • Protein : 35g
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