Tuscan Salmon & Tomato-Basil Succotash
with Lemon Garlic Aioli
- Fish
A roasted salmon fillet seasoned with Tuscan spices sits atop a vibrant succotash of zucchini, tomato, corn, bell pepper, scallions, and basil paste. Finished with a drizzle of bright lemon garlic aioli, this dish balances bold, savory flavors with garden-fresh vegetables for a satisfying, colorful meal.
1 unit
Green Bell Pepper
2 unit
Corn
1 unit
Zucchini
1 unit
Lemon
4 ounce
Grape Tomatoes
2 tablespoon
Vegan Mayonnaise
2 unit
Scallions
⅓ tablespoon
Tuscan Heat Spice
1 teaspoon
Garlic Powder
10 ounce
Salmon
()
1 ounce
Basil Paste
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice bell pepper into ¼-inch pieces. Drain corn. Zest and quarter lemon.
-
Pat salmon* dry with paper towels; season all over with a drizzle of olive oil, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Tuscan Heat Spice; we sent more.)
-
Place salmon, skin sides down, on a lightly oiled baking sheet. Roast on top rack until salmon is cooked through, 8-10 minutes.
-
While salmon cooks, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini and tomatoes. Cook, stirring occasionally, until zucchini is browned and tomatoes are blistered, 3-4 minutes.
-
Add scallion whites, bell pepper, and corn. (TIP: Add more oil if pan seems dry.) Season with salt and pepper. Cook, stirring occasionally, until veggies are lightly browned, 2-3 minutes.
-
Remove from heat; stir in basil paste.
-
In a small bowl, combine lemon zest, mayonnaise, garlic powder, and juice from one lemon wedge (two wedges for 4 servings).
-
Divide succotash between plates. Top with salmon. Spread lemon garlic aioli over salmon. Sprinkle with scallion greens. Serve with remaining lemon wedges on the side.
- Flavor: Many loved the salmon's seasoning and aioli, though some found the succotash bland or overpowered by basil 🍲.
- Ease of prep: Instructions were clear and easy to follow, with some suggesting adjustments to veggie cooking order for better results.
- Suggestions: Consider halving tomatoes, adding more corn, and adjusting basil to taste for a more balanced succotash.
- Portions: Some found the salmon portions small; adding extra veggies or a side like rice helped make it more filling.
- Veggie mix: The colorful succotash was a hit with many, offering a refreshing low-carb alternative to typical starches.
Delicious. Fresh fish. Great portions. Fresh veggies. The instructions were clear and easy to follow. This recipe was tops!
This meal was ridiculously tasty, felt like it came out of a fancy restaurant to my couch. So good, so healthy! Recommend Greek yogurt for healthier aioli.
The salmon was delicious and really appreciated the succotash to accompany it in lieu of rice or potatoes which get boring.
Loved this dish. The flavors were great and the colors very pretty.
Loved the low carb meal that didn't compromise on flavor - delicious.
Good ingredients. Interesting concept. But flavors failed. Too much green pepper. I don't like the Tuscan heat spice seasoning mix. And using it atop the salmon where it really didn't get cooked was a bad choice. I guess too many strong flavors in this meal. It just didn't meld.
Used all Tuscan heat spice. Started zucchini with bell pepper x 5min, then added scallion whites and tomato x 3min, added corn and 1 clove garlic last just to warm. Used regular mayo and all lemon zest and juice to sauce.
Portion of fish was really small. Perhaps another ounce on each piece and I wouldn't feel like I was still starving. Flavors were really good actually. Veggies were good, maybe add yellow squash.
The salmon and the tangy sauce were delicious. The side veggies were okay, a little bland. I might have roasted the zucchini instead of sautéeing, but pretty good.
The combination of flavors was great. The tomatoes were somewhat overwhelming. If I were to order this meal again I would set the tomatoes aside and use in a salad.
