| Recipes |

Salmon Veggie Duo

Food and Prop Styling Renee Muller
Photography Hudi Greenberger

Colorful, easy, and full of flavor.


  • 4 thick salmon fillets
  • 1 full Tbsp dehydrated vegetables (see note)
  • 1 tsp Montreal steak seasoning
  • 1 Tbsp honey
  • 1 full tsp Dijon mustard
  • 1 Tbsp olive oil
  • salt and pepper, to taste

Vegetable Layer

  • 1 medium carrot, diced
  • 1 medium zucchini, diced (see tip)
  • 1–2 Tbsp olive oil
  • salt, to taste

To make the veggie layer, bring a small amount of water to boil in a saucepan. Add diced carrots and cook for 5 minutes. Add diced zucchini and cook for 2 minutes, or until al dente. Drain thoroughly. Add olive oil and salt. Lay on the bottom of a medium-sized pan lined with parchment paper.

Preheat oven to 350°F (175°C). Place salmon fillets, on their sides, on top of the veggies. Combine the dehydrated vegetables with the rest of the seasonings. Spoon on top of each piece of fish, covering it well. Bake for 10 minutes. Raise temperature to broil and broil for 10 minutes until brown and crispy. Remove from oven. Cover the pan with foil so the fish can steam a bit. Serve on a bed of veggies.

Tip: If using light green zucchini, peel it, since the peel can be bitter. For a vibrant look, you can use half dark green and half yellow zucchini. Scrub first and then dice. You can omit the vegetable layer, if desired, and proceed with the fish.

Note: In US, dehydrated veggies are usually sold in the spice section, to be added to soups. In Israel, they’re sold as a flavor enhancer for rice. They add a delicious concentrated depth of flavor. If not available, you can sub with dehydrated onions.

(Originally featured in Family Table, Issue 740)

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