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Salmon, Baked with Herbed Vegetables

List of Ingredients

2-1 pound salmon fillets (Sockeye works best)
1-1/2 cup olive oil
6 garlic cloves (minced)
1/2 teaspoon thyme or sage
Juice of one lemon
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon cumin
1 teaspoon fresh parsley, minced
3 medium red potatoes (unpeeled & quartered)
3 carrots, quartered
1 onion, quartered
1 medium zucchini, cut in half, then quartered
1/2 bunch asparagus, cut in half
1 red pepper, quartered
1 yellow pepper, quartered






Recipe

1. Prepare salmon fillets, clean and de-bone if necessary. Put in a baking dish and set aside.

2. Mix olive oil and the next seven ingredients. Pour 1 cup of this mixture on salmon (save the remaining half cup) and stir fillets around to ensure good coverage. Cover with tin foil and refrigerate for 1-2 hours. (Can be prepared a day in advance and refrigerated at this point.)

3. Cut up and prepare all vegetables. In a separate baking dish or roasting pan, add the prepared potatoes, carrots, peppers and onions. Add the remaining olive oil mixture and toss well.

4. Preheat oven to 350 degrees F. Cover the vegetables with lid or foil and bake for 25 minutes, stirring occasionally. Add the zucchini and asparagus.

5. Put the salmon in the oven in its separate baking dish and bake everything for another 25-30 minutes, stirring vegetables occasionally. Remove from oven when all the vegetables are tender and salmon flakes easily with a fork.
Place salmon in the center of a platter and surround with the baked vegetables.

A comment from the cook who submitted this recipe to Busy Cooks: “It looks and tastes awesome. The colors and aromas work so well in this recipe that your company will swear you've hidden a master chef in your kitchen. It's really easy to make and goes well with any occasion.”