Ingredients
- 4 salmon filets
- ½ cup plus 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 minced garlic cloves
- 1 lb chopped vegetables (broccoli
- zucchini
- carrots
- and cherry tomatoes
- perhaps)
- 4 lemon wedges for garnish
- Salt and black pepper to taste
Instructions
Preheat the oven to 500 degrees F or as high as it will go.
Combine ½ cup of the oil with the lemon juice and garlic, then pour this mixture over the fish and rub it all over.
Refrigerate the salmon for 30 minutes, turning it over halfway through, to let the flavors soak right in.
Toss the vegetables with a pinch of salt and black pepper and the remaining oil.
Grease a baking dish and add the vegetables.
Roast them for 30 minutes, stirring once in the middle.
Take the vegetables out of the oven and stir them again.
Add the salmon on top, sprinkling a couple of tablespoons of the marinade over it.
Bake for 15 minutes or until everything is done.
If the salmon is done before the veggies, remove it and keep it warm under tented aluminum foil.
Garnish with lemon wedges.
(Serves 4)
Combine ½ cup of the oil with the lemon juice and garlic, then pour this mixture over the fish and rub it all over.
Refrigerate the salmon for 30 minutes, turning it over halfway through, to let the flavors soak right in.
Toss the vegetables with a pinch of salt and black pepper and the remaining oil.
Grease a baking dish and add the vegetables.
Roast them for 30 minutes, stirring once in the middle.
Take the vegetables out of the oven and stir them again.
Add the salmon on top, sprinkling a couple of tablespoons of the marinade over it.
Bake for 15 minutes or until everything is done.
If the salmon is done before the veggies, remove it and keep it warm under tented aluminum foil.
Garnish with lemon wedges.
(Serves 4)
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