Salmon with Roasted Vegetables

Salmon & Roasted Vegetables

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Looking for a healthier recipe that’s easy to prepare and can be ready quickly? Here you go.  We think this one is a keeper!!!

Ingredients:

  • 4 (4 to 5-ounce) fresh or frozen skinless salmon fillets, about 1-inch thick, thawed
  • 1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 zucchini and/or yellow summer squash, cut crosswise into ¼-inch thick slices (about 2-1/2 cups)
  • 1 cup grape or cherry tomatoes, halved
  • 4 green onions, cut into 1-inch pieces
  • 1 tablespoon Dijon-style mustard

Directions:

Preheat oven to 450 degrees.  Rinse fish and pat dry with paper towels.  Set aside.

Line a 15x10x1 inch baking pan with foil; lightly coat foil with cooking spray.  Set aside.

In a small bowl, combine dill, salt and pepper; set aside.

In a large bowl, combine zucchini, tomatoes and green onions.  Generously coat vegetables with cooking spray, tossing to coat evenly.  Sprinkle with half of the dill mixture, tossing to coat evenly.

Spoon the vegetable mixture onto one side of the prepared baking pan.  Place fish in other side of the pan.  Stir mustard into the remaining dill mixture.  Spread mustard mixture evenly over fish.

Bake, uncovered, for 4 to 6 minutes per ½-inch thickness of fish or until fish begins to flake when tested with a fork and zucchini is crisp-tender.  Makes 4 servings.

Salmon & Roasted Vegetables

from Dinner on a Dollar magazine
by Better Homes & Gardens

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