Tuscan Spiced Salmon with Tomato-Basil Succotash and Lemon Garlic Aioli

This Tuscan-inspired salmon dish brings together the bold flavors of roasted fish and a garden-fresh succotash. The salmon is seasoned with a warm Tuscan spice blend and roasted until flaky, while the succotash features zucchini, corn, bell pepper and blistered tomatoes tossed with fragrant basil paste.

A drizzle of quick lemon garlic aioli adds a creamy, tangy finish that ties everything together. It’s a balanced, colorful meal that’s perfect for a weeknight dinner or a special occasion.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit CornView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Wash and dry all produce. Trim the zucchini, quarter lengthwise, then slice crosswise into ½-inch pieces. Trim and thinly slice the scallions, separating white and green parts. Core, deseed and dice the bell pepper into ¼-inch pieces. Drain the corn. Zest the lemon, then quarter it.
2. Pat the salmon dry with paper towels. Season all over with a drizzle of olive oil, 1 teaspoon Tuscan Heat Spice (use 2 teaspoons for 4 servings), salt and pepper. Place the salmon skin-side down on a lightly oiled baking sheet. Roast on the top rack until cooked through, 8-10 minutes.
3. While the salmon cooks, heat a large drizzle of cooking oil in a large nonstick pan over medium-high heat. Add the zucchini and tomatoes. Cook, stirring occasionally, until the zucchini is browned and the tomatoes are blistered, 3-4 minutes. Add the scallion whites, bell pepper and corn. Season with salt and pepper. Cook, stirring, until the vegetables are lightly browned, 2-3 minutes. Remove from heat and stir in the basil paste.
4. In a small bowl, combine the lemon zest, mayonnaise, garlic powder and the juice from one lemon wedge (use two wedges for 4 servings). Divide the succotash among plates. Top with the salmon. Spread the lemon garlic aioli over the salmon. Sprinkle with the scallion greens. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well. Drain it before adding to the pan.

What can I substitute for vegan mayonnaise?

Regular mayonnaise or Greek yogurt can be used for a non-vegan version.

How do I know when the salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F.