Tuscan Salmon & Tomato-Basil Succotash
with Lemon Garlic Aioli
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
1 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
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 Dec 2025- Flavor: Many loved the delicious combination of flavors, especially the succotash. Some found the salmon bland; consider adjusting seasoning to taste.
- Ease of prep: Customers appreciated the easy preparation and quick cooking time for this colorful, restaurant-quality meal at home.
- Suggestions: Try roasting the zucchini for more flavor. Consider adding Greek yogurt to make a healthier aioli 🍲.
- Portions: A few mentioned the salmon portion was small; adding an extra ounce per piece could make it more satisfying.
- Veggies: The succotash was a hit with many, including toddlers. Some suggested reducing tomatoes or adding yellow squash for variety.
