Steakhouse Salmon with Creamy Cilantro Lime Roasted Veggies

Preparation Instructions

Bake Salmon: Line a baking sheet with parchment paper and bake salmon according to package directions.

Roast Vegetables: Preheat oven to 425°F. Rub a small rimmed baking sheet with butter. Arrange leek, zucchini and radishes on sheet in single layer. Roast for 10 minutes.

Prepare Cream Sauce: Meanwhile, in medium bowl, whisk together cornstarch and 2 tbsp cream until smooth. Whisk in remaining cream, lime zest, lime juice, 2 tbsp cilantro, garlic, salt and pepper until combined.

Add Peas and Cream Sauce: After roasting vegetables, add peas and cream mixture to rimmed baking sheet, stir until evenly coated. Bake for 10 to 12 minutes or until sauce thickens and vegetables are tender.

Serve: Serve salmon alongside vegetables and garnish with remaining cilantro and lime wedges.

Pro Tip: Substitute zucchini with asparagus spears if preferred.

Ingredients

• 4 tsp butter, softened
• 1 leek, chopped
• 1 large zucchini, quartered lengthwise and cut into 1-inch chunks
• 1 cup quartered radishes
• 2 tsp cornstarch
• 1 cup heavy or whipping (35%) cream, divided
• 1 tbsp lime zest
• 1/4 cup lime juice
• 1/2 cup finely chopped fresh cilantro, divided
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 fillets Morey’s Steakhouse Alaskan Wild Salmon (frozen)
• 1 cup fresh or frozen peas
• 4 lime wedges, for serving