Creamy Parmesan-Dill Salmon
Bell Peppers and Zucchini
Ingredients
- 3 (6-oz) frozen salmon fillets, thawed and patted dry
- ½ tsp kosher salt, divided
- ¼ cup sour cream
- 2 tsp yellow mustard
- 2 tsp dried dill
- ¼ cup mayonnaise
- ⅓ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 450°F. Place fish in a greased small baking dish; sprinkle with ¼ tsp salt.
- Combine sour cream, mustard, dill, mayonnaise, and ¼ tsp salt. Spread mixture on fish.
- Bake 10 minutes or until fish flakes with a fork. Remove from oven; sprinkle with cheese.
- Increase oven temperature to broil. Broil fish 1 minute.
Side Dish Ingredients
- 2 small zucchini, cut in half-moons
- 1 small red bell pepper, cut in ½-inch pieces
- ¼ cup water
- 2 Tbsp butter, melted
- 1 Tbsp Dijon mustard
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 tsp minced garlic
Side Dish Instructions
- Cook zucchini and bell pepper in water in a saucepan over medium-high heat 4 to 5 minutes until crisp-tender. Drain; place vegetables in a bowl.
- Whisk butter, mustard, oil, salt, pepper, and garlic in a small bowl. Pour over vegetables, and toss.
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