Our Recipes


Lemon-Rosemary Salmon

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PREP TIME 5 min TOTAL TIME 20 min SERVINGS 2

Ingredients

1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon salt
2 salmon fillets (5 oz each)
1 package Green Giant® Sautés Parmesan Garden Medley

  • 1Heat oven to 400°F. Line rimmed cookie sheet with cooking parchment paper.
  • 2In medium bowl, mix juice, oil, rosemary and salt. Place salmon fillets in bowl, and gently turn to coat. Place fillets on cookie sheet; drizzle remaining oil mixture over fillets.
  • 3Bake 12 to 14 minutes or until fish flakes easily with fork.
  • 4Meanwhile, prepare vegetable blend as directed on package; serve with fish.

Pair your Green Giant® Sautés Parmesan Garden Medley vegetable blend and salmon with pesto fettuccine for a complete meal. Cook and drain 4 oz fettuccine as directed on package. Toss fettuccine with 2 tablespoons of your favorite pesto sauce.Dried rosemary can easily be substituted for fresh in this recipe; reduce amount by half.