Follow Diane Morgan’s lead and make the succotash with whatever vegetables and herbs are in season.
center-cut salmon fillets (about 6 oz [170 g] each)
Slow-Cooked Salmon with Spring Vegetables
Along with April’s springtime showers comes the anticipation of freshly dug baby carrots, tender shoots of asparagus, young spring leeks, and sweet English peas at the farmers’ market. It’s time to celebrate the season with a dish that goes together easily for a weeknight supper and is festive enough for a dinner with friends.
