Friday, March 30, 2012

Go-To Dinners: Salmon and Roasted Vegetables (Part 5 of 5)

I could lie and tell you this post is a tribute to my Catholic friends who are abstaining from meat during this Lenten season, but I will tell the truth: Friday night cop out. But it really is a go-to dinner for me. 

Salmon and Roasted Veggies

Ingredients:
salmon filet
veggies (I chose asparagus and sweet potatoes.)
lemon

Preparation: Spray olive oil over the salmon and veggies. Season with salt and pepper. Slice lemons and place on top of the fish and asparagus. Cook everything at 350 until done. Squeeze some more lemon juice over the fish and asparagus. Enjoy!