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Salmon with Rosemary and Squash




Source of Recipe


Internet


List of Ingredients




2 teaspoons oil
1 small onion, thinly sliced
2 small zucchini squash, thinly sliced
2 small yellow squash, thinly sliced
1/2 cup lemon juice
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1-1/2 pounds cleaned salmon, trout, or catfish fillets
2 tablespoons minced fresh parsley
1 tablespoon minced fresh rosemary (could substitute dill weed)


Recipe



Preheat oven to 400 degrees F. Spread oil over the bottom of a shallow baking dish. Layer half of the onions, zucchini and squash in the pan. Place fish fillets on top of vegetables. Layer the remaining vegetables over fish. Sprinkle lemon juice, salt, and pepper over all. Cover dish and bake for 20 to 45 minutes (depending on thickness) until done (fish should flake easily and be completely opaque).

Remove from oven; transfer to serving platter; sprinkle fresh herbs over the top, and serve immediately. Makes four servings.