MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rosemary Salmon & Veggies
Categories: Seafood, Herbs, Vegetables, Citrus
Yield: 4 servings

1 1/2 lb Salmon fillets; in 4
- portions
2 tb Melted coconut or olive oil
2 tb Balsamic vinegar
2 ts Minced fresh rosemary
+=+OR+=+
3/4 ts Dried rosemary; crushed
1 cl Garlic; minced
1/2 ts Salt
1 lb Fresh asparagus; trimmed
1 md Red bell pepper; in 1"
- pieces
1/4 ts Pepper
Lemon wedges

Set oven @ 400oF/205oC.

Place salmon in a greased 15 X 10" X 1" baking pan.
Combine oil, vinegar, rosemary, garlic and salt. Pour
half over salmon. Place asparagus and red pepper in a
large bowl; drizzle with remaining oil mixture and toss
to coat. Arrange around salmon in pan; sprinkle with
pepper.

Bake until salmon flakes easily with a fork and
vegetables are tender, 12-15 minutes. Serve with lemon
wedges.

Elizabeth Bramkamp, Gig Harbor, Washington

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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