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.
Ingredients
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
(Contains: Fish)
1 ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The salmon and lemon garlic aioli were widely praised; opinions on the succotash were mixed — many loved it, while others found it bland or the green bell pepper too dominant 🌿.
- Ease of prep: Most found this quick and easy to prepare, though there is a fair amount of chopping involved.
- Suggestions: Use the full Tuscan Heat Spice packet rather than the measured portion for bolder flavor on the salmon. Consider swapping green bell pepper for a ripe red or orange one — several reviewers felt it would be sweeter and less overpowering. A few added extra corn, zucchini, or asparagus to bulk up the succotash, and one reviewer noted halving or quartering the tomatoes made for a better bite.
- Leftovers: The succotash can turn soggy when reheated, especially for the 4-serving version; cook veggies in batches to keep them from steaming and going mushy.
- Cooking tip: Watch oven temperature carefully — one reviewer found 450°F overcooked the salmon and caused white albumin to seep out; 400–425°F is sufficient for a moist result.
Reviews from our home cooks
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.
