If you’re looking for something healthy and quick to make, try this recipe. I used simple ingredients to make this delicious weeknight meal.

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Ingredients:

Roasted Veggies:

• 1 zucchini and 1 summer squash sliced 1/2″ thick bias cuts
• 5 baby bella mushrooms
• 3 garlic cloves minced
• salt and pepper to taste
• olive oil
• Parmesan cheese

Garlic Cream Sauce:

• 2 tbspn finely diced shallots
• 3 garlic cloves minced
• 1/2 cup white wine (Pinot Grigio or Sauv Blanc)
• 2 tbsn unsalted butter
• 1/4 cup heavy cream
• 1 tbsn Italian Parsley
• Juice of 1 lemon
• Salt & Pepper to taste

Salmon:

• 1 1/2 lbs of salmon divided into four pieces
• Salt & Pepper for taste

Steps:

Roasted Veggies:

1. Preheat oven to 425.
2. Combine all veggies in a bowl.
3. Drizzle olive oil.
4. Add garlic, salt, and pepper.
5. Toss until ingredients are well combined
6. Lay veggies on a single layer on a sheet pan.
7. Bake for 8-10 minutes.
8. Flip veggies over after 8-10 minutes.
9. Return veggies to oven and bake for another 8-10 minutes (until cooked).
10. Remove from oven and top with Parmesan cheese.

For the Sauce:

1. Heat olive oil and saute shallots until softened.
2. Add garlic and saute until fragrant.
3. Add wine and reduce by half.
4. Add butter and let butter melt.
5. Add cream until thicken.
6. Add parsley, salt, pepper and lemon juice. Add half the lemon to the sauce and cook for about a minute.

For the Salmon:

1. Rinse salmon and dry completely.
2. Season bottom (skin) with salt and pepper.
3. Heat oil and place salmon skin side down. (You might want to raise the heat to get good “browning” on the skin). Lower temperature after a minute or so.
4. Season top with salt and pepper.
5. Flip when half way done.
6. Cook until your desired consistency.

For plating:

1. Add veggies to plate.
2. Add salmon and pour sauce over salmon.