Salmon & Vegetables


4 6-ounce salmon fillets

1 tablespoon lemon juice

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon onion powder

Salt, to taste

Pepper, to taste

1 teaspoon dijon mustard

1 pound asparagus

2 zucchinis, sliced

12 cherry tomatoes, halved

Olive oil


Preheat oven to 350F

In a bowl, combine lemon juice, olive oil, garlic, onion powder, salt, pepper, and dijon mustard.

Line a baking pan with foil place the zucchini, asparagus, and cherry tomatoes on either side of the pan. Coat in olive oil, salt, and pepper.

Place the salmon fillets down the middle. Spread the marinade evenly over the fillets.

Bake 15 minutes.

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