Ever wondered if a 20-minute seafood dish could taste gourmet and still be super healthy? With this steamed salmon with veggie medley, you’ll challenge the belief that “healthy” means bland. Rich in omega-3, vibrant in color, and bursting with freshness, this recipe is both easy and elegant . Let’s dive in!
Ingredients
-
2 fresh salmon fillets (6 oz each)
-
1 head broccoli, cut into florets
-
1 cup cherry tomatoes, halved
-
1 small cucumber, sliced
-
1 carrot, julienned
-
2 tbsp olive oil
-
Juice of ½ lemon
-
1 garlic clove, minced
-
Salt and pepper to taste
-
Optional garnish: fresh dill or parsley
Step-by-Step
Step 1: Prep the Veggies (H3)
Wash and cut all vegetables. Toss broccoli, tomatoes, cucumber, and carrot in a bowl with olive oil, lemon juice, minced garlic, salt, and pepper.
Step 2: Season the Salmon (H3)
Pat salmon dry. Drizzle with olive oil. Season with salt, pepper, and a squeeze of lemon.
Step 3: Steam the Salmon (H3)
Set up a steamer or a heat-proof plate in a pot with 1-inch boiling water. Place salmon skin-side down, cover, and steam 8–10 minutes until tender.
Step 4: Steam the Veggies (H3)
Add the seasoned veggie medley to the steamer. Steam alongside salmon for the last 5 minutes—veg should be crisp-tender.
Step 5: Plate and Garnish (H3)
Arrange salmon and veggies on plates. Garnish with fresh dill or parsley. Enjoy warm!
Variations
-
Swap broccoli with asparagus spears
-
Add snap peas or baby bell peppers
-
Use citrus-herb marinade for salmon
-
Drizzle ginger-soy sauce over veggies
COOKING Notes
-
For flaky salmon, avoid over-steaming
-
Rotate veggie basket halfway for even cooking
-
Use fresh, not frozen, salmon for best taste
Serving Suggestions
-
Serve alongside herbed quinoa or brown rice
-
Add a dollop of lemon-yogurt sauce for creamy tang
-
Offer whole-grain bread for a bread-and-butter twist
Storing Tips for the Recipe
-
Store leftovers in airtight containers (salmon and veggies separately)
-
Refrigerate up to 3 days
-
Reheat gently in a steamer or microwave with a splash of water to preserve moisture
Timing
Prep Time 15 minutes
Cooking Time 10–12 minutes
Total Time 25–27 minutes
Yield 2 servings
Nutritional Information (Per Serving)
Calories ~350 kcal
Protein ~30 g
Sodium ~220 mg
Healthier Alternatives for the Recipe
-
Use brown rice or quinoa to boost fiber
-
Try low-sodium seasoning or omit salt
-
For dairy-free sauce, use coconut yogurt with cilantro and lime
Common Mistakes to Avoid
-
Over-steaming can dry out salmon—watch the timer
-
Crowding the steamer leads to unevenly cooked veggies
-
Skipping seasoning undervalues veggie flavor—don’t forget salt and acid
Conclusion
This steamed salmon with veggie medley delivers vibrant flavor, stunning nutrition, and effortless elegance—all in under 30 minutes! Try it tonight, share your twist in the comments, and explore more light & lively recipes on our blog!
Frequently Asked Questions (FAQs)
1. Can I bake instead of steam the salmon?
Yes! Bake at 375 °F (190 °C) for 12–15 minutes until flaky. Veggies can roast separately.
2. Is this recipe freezer-friendly?
You can freeze salmon without the veggies—store in airtight containers for up to 1 month. Thaw and steam to reheat.
3. Can I make this vegan?
Absolutely! Replace salmon with firm tofu or tempeh. Marinate and steam the same way for a plant-based version.
4. What’s the best way to check salmon doneness?
Internal temp should reach 145 °F (63 °C). A fork should flake the flesh easily. [USDA guidelines] ¹
5. Are there gluten-free options?
Yes! All ingredients are naturally gluten-free if certified. Watch flavored sauces for hidden gluten.
Steamed Salmon with Fresh Veggie Medley
- Total Time: 27 minutes
- Yield: 2 servings 1x
Description
A vibrant, healthy, and irresistibly fresh dish featuring flaky steamed salmon and a colorful medley of crisp-tender vegetables.
Ingredients
2 fresh salmon fillets (6 oz each)
1 head broccoli, cut into florets
1 cup cherry tomatoes, halved
1 small cucumber, sliced
1 carrot, julienned
2 tbsp olive oil
Juice of ½ lemon
1 garlic clove, minced
Salt and pepper to taste
Optional garnish: fresh dill or parsley
Instructions
1. Wash and cut all vegetables. Toss broccoli, tomatoes, cucumber, and carrot in a bowl with olive oil, lemon juice, minced garlic, salt, and pepper.
2. Pat salmon dry. Drizzle with olive oil. Season with salt, pepper, and a squeeze of lemon.
3. Set up a steamer or a heat-proof plate in a pot with 1-inch boiling water. Place salmon skin-side down, cover, and steam 8–10 minutes until tender.
4. Add the seasoned veggie medley to the steamer. Steam alongside salmon for the last 5 minutes—veg should be crisp-tender.
5. Arrange salmon and veggies on plates. Garnish with fresh dill or parsley. Enjoy warm!
Notes
For flaky salmon, avoid over-steaming.
Rotate veggie basket halfway for even cooking.
Use fresh, not frozen, salmon for best taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Healthy Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Steamed Salmon with Veggie Medley, Healthy salmon recipe, Low-calorie fish dinner, Steamed fish with vegetables, Light salmon dinner