Wild Salmon with Roasted Vegetables
Adapted from The Canadian Living Test Kitchen
This superb salmon supper showcases healthy vegetables as a colorful bed.
2 large zucchini
1 large sweet red pepper
1 can artichoke hearts
4 cloves garlic, minced
4 anchovies, chopped (or 1 tbsp anchovy paste)
2 tsp dried thyme
2 tbsp white wine vinegar
- Peel onions; cut each in half lengthwise. Leaving root end intact to hold onion together, cut each half into 4 small wedges. Peel carrots; cut in half lengthwise; 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 of the thyme and 1/2 tsp each of salt and pepper. Cook, stirring often, for about 10 minutes or until vegetables are softened.
- Remove from heat. Stir in zucchini, red pepper, artichoke hearts and vinegar. Transfer to large rimmed baking sheet. Bake in 425 F 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 8-10 minutes or until fish is opaque and flakes easily with fork.
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