Lemon Pepper Salmon


Sautéed Vegetables


10th DeltaVersary

Cook & Sip


Everyone needs a quick, easy, and versatile meal that's also healthy and very full of flavor!

This quick and simple dish will fill you up without a weighted down or guilty feeling.  

The meal is quite easy to make.  From start to finish It should take us about 30 - 45 minutes, but there is some pre-work that will make preparation easy.  Below you will find the list of ingredients , the utensils you will need and a little pre-work to make our time together enjoyable. Please make sure you do the pre-work BEFORE the event! It will be difficult to catch up if you are doing the prep while we are cooking.  We will do everything else during class.

You can print this page to have a list
If you have any questions, please feel free to email me at

Every good meal goes well with a cool refreshing beverage so click below for the recipe for a New Orleans Hurricane 


 Seasonings for Vegetables

  • 1 teaspoon dried Thyme

  • Fresh Rosemary (2 - 3 Sprigs)

  • 1/2 teaspoon Cumin

  • 1 teaspoon Sea Salt

  • 1/2 teaspoon ground black pepper

  • 1 - 1 1/2 teaspoons minced garlic

Vegetables (All optional, use ones you like)

  • 1 medium Yellow Squash

  • 1 medium zucchini

  • 1 medium red onion

  • 1 speckled/Mexican zucchini

  • 2-3 Roma Tomatoes

  • 1/2 bunch asparagus

  • 1-2 Bell Peppers
    (Red, Yellow, Orange or Green) Your choice


  • 1 - 6 to 8 oz Salmon filet (skin on or off)

 Seasonings for Salmon

  • 1 teaspoon dried Thyme

  • 1 teaspoon Lemon Pepper seasoning

  • 1 1/2 teaspoon Olive Oil
    (Extra Virgin preferred)

Tools You Need:

1 Medium to large skillet (non stick is great)

1 Cutting board

1 Pie pan or baking sheet

1 Medium to large mixing bowl

1 Wooden or plastic soon/spatula

1 Set of Measuring spoons

1 Knife for dicing

Prep Work:

  1. Clean all vegetables and cut according to instructions and diagrams below.

    • Cut both ends off of zucchini and squash. Slice in half lengthwise

    • Cut tops off of bell peppers and remove seeded core.  Slice in half from top to bottom.
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    • Cut stem end off of tomatoes.  Slice in half from top to bottom.
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    • Cut 1/2 inch off of the bottom of Asparagus

    • Cut both ends off of the onion.  Peel outer layer of onion off and cut in half from top to bottom.
      ( | )

  2. Rinse and pat dry salmon filet.


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