•I reduced the use of sodium by seasoning it with lemon juice. •We have preserved the natural taste of fruits and vegetables and reduced the use of added sugar.
Calories
431kcal
Carbs
8.3g
Protein
33.3g
Fat
29.5g
Sodium
121.1mg
Ingredients
Others
[ 2servings ] Broccoli(¼pcs), Zucchini(½pcs), Lemon(½pcs), Onion(½pcs), Yellow Bell Pepper(¼pcs), Cherry Tomato(5pcs), Garlic(8clove(s)), Salmon Fillet(270g), Rosemary(3Stem), Olive Oil(1Ts), Lemon Juice(3.5Ts), Olive Oil(7Ts), Salt(a little), Pepper Powder(a little), Chopped Onion(½cup)
Finding these ingredients in the US
- ZucchiniKorean zucchini (aehobak) is sweeter with thinner skin; regular zucchini works fine in most dishes.
Nutrition Facts
Per 100g of main ingredientsBroccoli
- Rich in vitamin C (29mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Zucchini
- Rich in vitamin C (40mg) — acts as an antioxidant and helps you absorb iron
- Rich in calcium (61mg) — a key building block of bones and teeth
Lemon
- Rich in vitamin C (52mg) — acts as an antioxidant and helps you absorb iron
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Cherry Tomato
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.1g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Separate only the florets from the broccoli; slice the zucchini and lemon into 4mm-thick rounds; cut the onion and yellow bell pepper into bite-size pieces; quarter the cherry tomato; and remove the stem from the garlic.
Add lemon juice to a bowl and gradually pour in olive oil while whisking evenly.
Mix salt, pepper, and chopped onion evenly into the olive oil-mixed lemon juice to make lemon sauce, toss with salmon, and marinate for 15 minutes.
Lay zucchini, salmon, lemon, and rosemary on parchment paper in order, and top with the prepared vegetables.
Drizzle with olive oil (1Ts), roll up both ends of the parchment paper, and poke 2-3 small holes.
Once the steamer is steaming, add salmon, cover, and cook over high heat for 25 minutes to finish.