Lemon-Lime Salmon With Veggie Saute

• 6 salmon fillets (4 ounces each)
• 1/2 cup lemon juice
• 1/2 cup lime juice
• 1 teaspoon seafood seasoning
• 1/4 teaspoon salt
• 2 medium sweet red peppers, sliced
• 2 medium sweet yellow peppers, sliced
• 1 large red onion, halved and sliced
• 2 teaspoons olive oil
• 1 package (10 ounces) frozen corn, thawed
• 2 cups baby portobello mushrooms, halved
• 2 cups cut fresh asparagus (1-inch pieces)
• 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

1. Place salmon in a 13x9-in. baking dish; add lemon and lime juices. Sprinkle with seafood seasoning and salt. Bake, uncovered, at 425u0b0 until fish flakes easily with a fork, 10-15 minutes.
2. Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion in oil for 3 minutes. Add the corn, mushrooms and asparagus; cook and stir just until vegetables reach desired doneness, 3-4 minutes longer. Stir in tarragon. Serve with salmon.

salmon, lemon juice, lime juice, seafood seasoning, salt, sweet red peppers, sweet yellow peppers, red onion, olive oil, frozen corn, baby portobello mushrooms, fresh asparagus, tarragon

Taken from www.tasteofhome.com/recipes/lemon-lime-salmon-with-veggie-saute/ (may not work)