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Rosemary Salmon and Veggies
From Statesboro Market2Go
<p>An easy seafood dinner that uses wild caught salmon and farm fresh veggies! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (Entered by Ariana Giddens)
Serves: 4
Ingredients
1 1/2 pounds
salmon fillets (cut into 4 portions)
2 tablespoons
Olive oil
2 tablespoons
Balsamic vinegar
2 teaspoons
Fresh rosemary (minced)
1 clove
Garlic (minced)
1/2 teaspoon
Salt
1 pound
Asparagus (trimmed)
1 medium sized
Sweet red pepper (cut into 1-inch pieces)
1/4 teaspoon
Pepper
Lemon wedges
ADDITIONAL VEGGIES SUGGESTIONS INCLUDE:
Sliced zucchini
Cauliflower florets
Green beans
Step by Step Instructions
- Preheat oven to 400 degrees and grease a 15x10x1 baking pan. Put the salmon fillets into the baking pan.
- Combine the oil, vinegar, rosemary, garlic and salt in a bowl. Pour half of the mixture over the salmon. Add the veggies to the baking pan and drizzle them with the remaining mixture.
- Bake for 12 to 15 minutes and serve garnished with lemon wedges.