1 cup julienned fennel bulb 1 cup julienned red potato ½ cup julienned carrots ⅓ cup julienned shallot ½ cup julienned plum tomato ½ cup julienned zucchini (discard seeds before cutting into julienne strips) ½ cup julienned yellow squash (discard seeds before cutting into julienne strips) 1½ tablespoons extra virgin olive oil, divided 1½ teaspoons dry basil, divided ½ teaspoon finely chopped fresh lemon zest 1 teaspoon kosher salt, divided 2 6-ounce pieces salmon fillet *
Calories 477 (40% from fat) ▪ carb. 34g ▪ pro. 38g ▪ fat 22g ▪ sat. fat 3g ▪ chol. 94mg ▪ sod. 804mg ▪ calc. 106mg ▪ fiber 4g
Place the carrots, fennel, potato, shallot, and tomato in a medium bowl with 1 tablespoon of the olive oil, 1 teaspoon of the basil, the lemon zest, and ¾ teaspoon of salt. Toss to combine. Arrange in an even layer in a 9-inch microwave safe pie plate and cover with a round of waxed paper. Place in the Cuisinart Compact Microwave and microwave on High for 4 minutes. Add julienned squashes, stir and recover. Microwave on High for 3 minutes longer – vegetables should be not quite cooked. Arrange salmon fillets over the vegetables. Drizzle with the remaining olive oil, and sprinkle with the remaining basil and salt. Cover with the round of waxed paper. Microwave on High for 7 to 9 minutes – until salmon is flaky – timing will depend on thickness of fish, and its temperature. Let stand for 2 to 3 minutes before serving. Serve hot. If desired, garnish with a wedge of lemon and fronds from the fennel bulb. * it is important that they be of a similar and even thickness – if they are not evenly thick, fold the thin portion under to make and evenly thick portion.