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It’s heat wave weather where I live, and I’m really in no mood to be standing over a stovetop all day. This salmon and vegetable dinner requires minimal prep time, cooks all at once, and it’s light yet filling. Perfect for a hot summer day.
6 slices salmon, skin on
salt, to taste
pepper, to taste
paprika, to taste
Gefen Garlic Powder, to taste
onion powder, to taste
oil, for drizzling
3 large sweet potatoes, unpeeled and washed
1/4 cup oil
1/4 cup Gefen Maple Syrup
1 teaspoon salt
1 teaspoon Pereg Smoked Paprika
pinch black pepper
4 medium zucchini, unpeeled and washed
1/4 cup oil
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon Gefen Garlic Powder
1 teaspoon onion powder
2/3 cup Gefen Bread Crumbs
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line three metal baking sheets with parchment paper.
To prepare the sweet potatoes, cut them in half in the width, then cut each half into eight spears. Mix remaining ingredients in a large bowl and toss with sweet potatoes to coat well.
Place sweet potatoes on one baking sheet; don’t overcrowd. Bake for 20 minutes, flip over potatoes wedges, then bake for another 20 minutes.
Cut the zucchini into thirds in the width, and then cut each section into six spears.
Mix the oil with the spices in a large bowl and toss with the zucchini to coat well. Add bread crumbs and mix so that they adhere to the zucchini as much as possible.
Arrange zucchini spears on another baking sheet; try not to overcrowd.
Sprinkle leftover bread crumbs over zucchini. Spray tops of zucchini generously with cooking spray. Bake for 40 minutes.
Wash each slice and pat very dry.
Season liberally with spices. Drizzle with a bit of oil and rub the spices into the fish.
Place salmon on baking sheet and bake for 18 minutes.
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