Lemon-Rosemary Salmon
- Olive oil spray
- 5 to 7 medium red potatoes, cut into 1/2-inch slices
- Sea salt and freshly ground black pepper
- 1/2 to 3/4 pound salmon fillets
- Pinch of grated lemon zest, preferably from an organic lemon
- 4 to 5 yellow pattypan squash
- 7 to 10 mushrooms, thickly sliced
- 8 to 10 asparagus stalks
- 2 or 3 fresh rosemary sprigs
- Preheat the oven to 450F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Make a thick layer of potatoes in the pot and season lightly with salt and pepper.
- Lay the salmon on top.
- Spray the salmon with olive oil; then sprinkle the fish with lemon zest.
- Trim the top and bottom of the squash and cut into wedges like a pizza.
- Scatter the squash in the pot, followed by the mushrooms.
- Snap the tough ends from the asparagus and arrange the stalks next, topping with rosemary sprigs.
- Cover and bake for about 25 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
- Serve immediately.
- Calories: 276
- Protein: 27g
- Carbohydrates: 22g
- Fat: 9g
- Cholesterol: 62mg
- Sodium: 58mg
- Fiber: 3g
olive oil spray, red potatoes, salt, salmon, lemon zest, mushrooms, stalks, rosemary sprigs
Taken from www.epicurious.com/recipes/food/views/lemon-rosemary-salmon-378775 (may not work)