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Simplicity is the key in this lovely entrée; the sides roast with the main dish, for ease of prep, cooking, and cleaning. You’ll need about 45 minutes to prep and cook; while the fish and vegetables are roasting, set out apps and make the soup and salad.
1 lb. red, yellow, and orange peppers, chopped
1 lb. fresh asparagus, ends trimmed, cut into 2-inch pieces
2 large shallots, thinly sliced crosswise (about 1/2 cup)
Olive oil for drizzling vegetables
1 1/2 lb. salmon fillet, skin removed, cut into 4 equal portions
2 garlic cloves, finely minced
2 Tbs. finely chopped tarragon
1/2 cup good-quality mayonnaise
1. Preheat oven to 425˚F.
2. Place peppers, asparagus, and shallots in a large baking dish. Drizzle with oil, sprinkle with salt and pepper, and toss with hands to coat. Place salmon on top of vegetables. Drizzle salmon with olive oil and rub with garlic. Sprinkle with salt and pepper, and roast until salmon is just opaque in center, 18 to 20 minutes, depending on thickness of fish.
3. While fish and vegetables cook, combine tarragon and mayonnaise in a small bowl. Squeeze 1 Tbs. lemon juice into bowl and stir to mix well.
4. To serve, divide vegetables among four plates. Place one salmon piece on each plate. Top with tarragon mayonnaise, and serve immediately.
Swap beets and new potatoes for the peppers and asparagus, and use basil instead of tarragon in the mayo.
Use sliced tomatoes and onions as the vegetables; instead of mayo, purée 1 cup jarred roasted red peppers and 2 garlic cloves to make a quick sauce.
PER SERVING: 540 cal; 38g pro; 35g total fat (5g sat fat); 16g carb; 105mg chol; 260mg sod; 25g fiber; 6g sugars