Saturday, July 2, 2011

Roasted Salmon With Zucchini, Lemon, and Dill

Prep: 20 minutes Total: 35 minutes
Serves 4

Besides flavoring the salmon and zucchini while cooking, the roasted lemon wedges can be squeezed over the fish at the table.

1 1/2 lbs (about 3 medium) zucchini, cut diagonally into 1-inch-thick pieces
2 lemons, quartered, seeds removed
8 sprigs fresh dill
2 Tbsp olive oil
Coarse salt and ground pepper
4 (about 8 oz each) skinless salmon fillets

Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.

Nestle salmon fillets in the middle of the vegetables.  Season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.

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