Grilled salmon over roasted veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Peel onions; cut each in half lenghtwise. Leaving root end intact to hold onion together,
cut each half into 4 small wedges.
Peel carrots; Cut carrots and zucchini on the Bias, abut 1/2" thick
Core and seed sweet red pepper; on the bias
In large skillet, heat half of the oil over medium heat.
Meanwhile , add garlic, ,onion carots 1-1/2 tsp (7mL) of the thyme and 1/2 tsp (2 mL)pepper.
Cook, stirring often, for about 10 minutes or until vegtebles are softened.
Remove from heat. Stir in zucchini,and vinegar. Transfer to large rimmed baking sheet. Bake in 425ºF (220ºC) oven, stirring often, for about 25 minutes or until carrots and zucchini are tender-crisp.
Meanwhile, in a small bowl, combine remaining oil, thyme, salt and pepper; brush over top and sides of fish. Place skin down, on top of vegetables. Bake for 10 to 15 minutes or until fish flakes easily with fork.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFATHEART.
3 carrots,large, on bias, 1/2" thick2 zucchini, large, cut on the bias, 11/2:2 sweet red pepper large, quarter legnthwise and then each quarter halved2 onions, cut in 8 pieces2 tbsp (25 mL) olive oil1 anchovy paste, one tblsp2 tsp (10 mL) dried thyme3/4 tsp (4 mL) pepper2 tbsp (25 mL) white wine vinegar4 salmon fillets, 1 inch (2.5 cm) thick (each about 6 oz/175 g) - inspried by:© CanadianLiving.com
Peel onions; cut each in half lenghtwise. Leaving root end intact to hold onion together,
cut each half into 4 small wedges.
Peel carrots; Cut carrots and zucchini on the Bias, abut 1/2" thick
Core and seed sweet red pepper; on the bias
In large skillet, heat half of the oil over medium heat.
Meanwhile , add garlic, ,onion carots 1-1/2 tsp (7mL) of the thyme and 1/2 tsp (2 mL)pepper.
Cook, stirring often, for about 10 minutes or until vegtebles are softened.
Remove from heat. Stir in zucchini,and vinegar. Transfer to large rimmed baking sheet. Bake in 425ºF (220ºC) oven, stirring often, for about 25 minutes or until carrots and zucchini are tender-crisp.
Meanwhile, in a small bowl, combine remaining oil, thyme, salt and pepper; brush over top and sides of fish. Place skin down, on top of vegetables. Bake for 10 to 15 minutes or until fish flakes easily with fork.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFATHEART.
Nutritional Info Amount Per Serving
- Calories: 13.1
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 22.1 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.9 g
- Protein: 0.3 g
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