cook the cover

ONE-POT SALMON WITH VEGETABLES & TARRAGON

ONE-POT SALMON WITH VEGETABLES & TARRAGON

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 55 MINUTES

2 tbsp olive oil, divided

4 skinless salmon fillets (about 140 g each)

2 shallots, finely chopped

340 g baby potatoes, cleaned (large ones halved)

1/2 cup dry white wine 1 bay leaf

1 cup sodium-reduced vegetable broth

1 bunch radishes, trimmed (large ones halved)

200 g small asparagus, trimmed and cut in

2-inch pieces

2 tbsp chopped fresh tarragon, divided

1 tsp grated lemon zest

1 tbsp lemon juice salt and pepper

1/2 cup fresh or frozen peas lemon wedges (optional)

In large deep skillet, heat half the oil over medium heat. Add salmon fillets and cook, turning halfway through cooking time, until golden on both sides, about 5 minutes. Transfer fish to plate; set aside.

In same skillet, heat remaining oil over medium heat. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, wine and bay leaf. Bring to boil and cook until wine has reduced by half, about 5 minutes. Reduce heat to low, cover and cook until potatoes are tender-crisp, about 10 minutes. Add radishes, asparagus, 1 tbsp tarragon, lemon zest and juice. Season with salt and pepper. Cover skillet and cook for 5 minutes. Add peas and place reserved salmon on top of vegetables; continue cooking, covered, until fish flakes easily when tested with fork,

3 to 5 minutes. Discard bay leaf. Sprinkle with remaining tarragon and garnish with lemon wedges, if desired.

PER SERVING about 405 cal, 34 g pro, 18 g total fat (3 g sat. fat), 27 g carb (6 g dietary fibre, 6 g sugar), 65 mg chol, 600 mg sodium, 3.1 mg iron.