This is a lovely light and flavorful recipe that’s perfect for summertime dining. I have fun using pattypan squash, but any yellow summer squash will fit the bill. And if it’s not asparagus season, consider substituting broccoli spears.

　　

Ingredients

serves 2

　　Olive oil spray

　　5 to 7 medium red potatoes, cut into 1/2-inch slices

　　Sea salt and freshly ground black pepper

　　1/2 to 3/4 pound salmon fillets

　　Pinch of grated lemon zest, preferably from an organic lemon

　　4 to 5 yellow pattypan squash

　　7 to 10 mushrooms, thickly sliced

　　8 to 10 asparagus stalks

　　2 or 3 fresh rosemary sprigs

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Make a thick layer of potatoes in the pot and season lightly with salt and pepper. Lay the salmon on top. Spray the salmon with olive oil; then sprinkle the fish with lemon zest.

　　

Step 4

Trim the top and bottom of the squash and cut into wedges like a pizza. Scatter the squash in the pot, followed by the mushrooms.

　　

Step 5

Snap the tough ends from the asparagus and arrange the stalks next, topping with rosemary sprigs.

　　

Step 6

Cover and bake for about 25 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 7

Calories: 276

　　

Step 8

Protein: 27g

　　

Step 9

Carbohydrates: 22g

　　

Step 10

Fat: 9g

　　

Step 11

Cholesterol: 62mg

　　

Step 12

Sodium: 58mg

　　

Step 13

Fiber: 3g

　　Glorious One-Pot Meals