Salmon with Roasted Vegetables

By The Canadian Living Test Kitchen

155 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	420420 cal
pro	37 g37g pro
total fat	18 g18g total fat
sat. fat	3 g3g sat. fat
carb	30 g30g carb
fibre	10 g10g fibre
chol	89 mg89mg chol
sodium	902 mg902mg sodium
% RDI:	-
calcium	1212 calcium
iron	3131 iron
vit.A	203 %203% vit.A
vit. C	143143 vit. C
folate	5353 folate

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.

Ingredients

2 onions 2 2oniononions
4 carrots 4 4carrotcarrots
2 large zucchinis 2 2large largezucchinizucchinis
1 large sweet red pepper 1 1large sweet red peppersweet red peppers
1 can (14 oz/398 ml) artichoke hearts 1 1can (14 oz/398 ml) can (14 oz/398 ml)artichoke heartartichoke hearts
2 tbsp olive oil 2 2tbsp tbspolive oil
4 cloves garlic , minced4 4cloves garlic, minced
4 4chopped anchovieanchovies, (or 1 tbsp/15ml anchovy paste)
2 tsp dried thyme 2 2tsp tspdried thyme
3/4 tsp salt 3/4 3/4tsp tspsalt
3/4 tsp pepper 3/4 3/4tsp tsppepper
2 tbsp white wine vinegar 2 2tbsp tbspwhite wine vinegar
4 4(each about 6 oz/175g) salmon filletsalmon fillets, 1 inch/2.5 cm thick

Preparation

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.