Vegetable slices and spicy pepper sauce are a flavorful and filling accompaniment to baked salmon. Try preparing this on the grill!
INGREDIENTS (for 2 servings):
- 2 (4 ounce) fillets salmon
- 1 small yellow squash, chopped
- 1 small zucchini, chopped
- 2 roma (plum) tomato, thinly sliced
- 1 carrot, sliced
- 1 cup sliced mushrooms
- 2 tablespoons Creole-style hot pepper marinade
- 2 slices lemon
Preheat oven to 350 degrees F (175 degrees C).
Place salmon fillets in a piece of foil large enough create a sealed packet, and layer with squash, zucchini, tomato, carrot and mushrooms. Drizzle with Creole-style hot pepper marinade, and top each fillet with a lemon slice.
Seal foil tightly around salmon and vegetables. Place packet on a medium baking sheet. Bake 25 minutes in the preheated oven, or until vegetables are tender and fish is easily flaked with a fork.