Sheet-pan salmon with succotash
1
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
2
Difficulty
Easy
Although succotash, a mixture of corn, lima beans, and tomatoes, sometimes including other bean varieties, bell peppers, and other vegetables, originated in the North, it has become a summer mainstay in the South. Usually cooked on the stovetop, we roast the succotash in the oven topped with salmon fillets for an easy weeknight meal. This recipe will likely enter your supper rotation not only because it is so tasty, but because you will be left with just the baking sheet to clean.
Ingredients
Cooking spray
1 spray(s)
Frozen baby lima bean
½ cup(s), or fresh
Frozen uncooked white corn kernels on cob
½ cup(s)
Cherry tomatoes
½ cup(s), halved
Uncooked onion
½ cup(s), chopped
Garlic clove
1 clove(s), finely chopped
Kosher salt
¾ tsp, or more to taste, divided
Black pepper
½ tsp, coarsely ground, or more to taste
Uncooked skinless wild salmon fillet
12 oz, (two 6-oz fillets)
Fat free half and half creamer
¼ cup(s)
White wine
2 Tbsp
Fresh tarragon
1 tsp, or basil for garnish
Lemon
1 item(s), medium, cut into wedges, for serving