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[size=3]Rapid Roasted Salmon with Dill and Vegetables
[/size]Four servings. From Woman’s Day Magazine 11/01/02 issue.
3 tablespoons olive oil
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
4 salmon steaks (about 6 oz each)
1 bunch (about 1 lb) asparagus, tough ends trimmed
2 medium summer squash (about 6 oz each), cut into 3/4-inch-thick rounds*
Lemon wedges (for garnish)
Snipped dill (for garnish)
Heat oven to 500 degrees F (250 grader) Position racks to divide oven in thirds. Line 2 baking sheets with sides with foil (for easy cleanup); coat foil with nonstick spray.
Combine olive oil, garlic, salt, and pepper in small bowl. Spread fish on 1 baking sheet, asparagus and squash on the other. Brush both sides of fish and vegetables with olive oil mixture.
Roast 10 to 15 minutes, switching position of pans halfway through cooking time (no need to turn food over) until fish is cooked through and vegetables are tender.
Serve with lemon wedges and snipped dill if desired.
*Note: Use yellow squash or zucchini, or a combination of both.