Baked Salmon with Carrots and Zucchini

Serves: 4
Total Calories: 55


1 tablespoon olive oil
1 onion, chopped fine
2 zucchini, cut in matchstick-size pieces or shredded coarsely
2 carrots, shredded coarsely
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
4 salmon fillets
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper


Heat oven to 350°. In a nonstick skillet, heat oil. Add onion; sauté until tender. Add zucchini, carrots, parsley, and basil, mixing lightly. Place vegetable mixture into a lightly greased 10x10-inch baking dish. Arrange salmon steaks over vegetables and drizzle with lemon juice, salt, and pepper. Cover; bake 30 minutes. Uncover and bake 10 more minutes.

Nutritional Facts:

Serves: 4
Total Calories: 55
Calories from Fat: 30

This Baked Salmon with Carrots and Zucchini recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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