Add sliced zucchini, small cauliflower florets, or fresh green beans to this meal.
material
Cut 1-1/2 pound salmon fillet into quarters.
2 tablespoons melted coconut oil or olive oil
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh rosemary or 3/4 teaspoon crushed dried rosemary
1 clove of garlic (chopped)
1/2 teaspoon salt
1 pound fresh asparagus, cut
1 medium-sweet red bell pepper, cut into 1-inch pieces
1/4 teaspoon pepper
lemon wedge
direction
-Preheat oven to 400°.
-Place salmon in a greased 15 x 10 x 1 inch baking pan.
– Mix oil, vinegar, rosemary, garlic and salt.
-Pour half over the salmon.
-Add the asparagus and red pepper to a large bowl. Drizzle with remaining oil mixture and toss to coat.
– Arrange around the salmon in the pan. Sprinkle with pepper.
– Bake for 12-15 minutes until the salmon flakes flake easily with a fork and the vegetables are tender.
– Serve with lemon wedges.
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