Salmon with Roasted Vegetables
This recipe makes 4 servings
|Per serving: about||-|
|total fat||18 g|
|sat. fat||3 g|
- Portion size: 4
There's nothing fishy about this magnificent supper. It features salmon and showcases healthy vegetables as a colouful bed on which the succulent fish is presented.
- 2 2oniononions
- 4 4carrotcarrots
- 2 large 2largezucchinizucchinis
- 1 1large sweet red peppersweet red peppers
- 1 can (14 oz/398 ml) 1can (14 oz/398 ml)artichoke heartartichoke hearts
- 2 tbsp 2tbspolive oil
- 4 4cloves garlic, minced
- 4 4chopped anchovieanchovies, (or 1 tbsp/15ml anchovy paste)
- 2 tsp 2tspdried thyme
- 3/4 tsp 3/4tspsalt
- 3/4 tsp 3/4tsppepper
- 2 tbsp 2tbspwhite wine vinegar
- 4 4(each about 6 oz/175g) salmon filletsalmon fillets, 1 inch/2.5 cm thick
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 in half lenghtwise; then into chunks. Quarter zucchini lengthwise; cut into chunks. Core and seed sweet red pepper; cut into chunks. Drain and quarter artichoke hearts.
In large skillet, heat half of the oil over medium heat. Add onions, garlic, carrots, anchovies, 1-1/2 tsp (7mL) of the thyme and 1/2 tsp (2 mL) each of salt and pepper. Cook, stirring often, for about 10 minutes or until vegtebles are softened.
Remove from heat. Stir in zucchini, red pepper, artichoke hearts 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 is opaque and flakes easily with fork.
Additional information :
Tip: Line baking sheet with foil for easy clean up.
Source : © CanadianLiving.com