Lemon-Rosemary Salmon

The wonder natural flavors of the salmon and the vegetables make this a one pot meal. My family loves wholegrain rice and it is a great complement to this dish and really is all you need to make a full meal! Enjoy!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 10 -15  broiler  red potatoes, thickly sliced
•  sea salt
•  pepper
• 4 (8 ounce)  salmon fillets
• 1  teaspoon olive oil
• 2  pinches  grated lemon rind
• 3  tablespoons butter, melted
• 1  large  yellow crooked neck squash
• 20  fresh mushrooms, sliced thickly
• 20  thick stalks fresh asparagus
• 1  teaspoon  seasoning, I use Cavenders salt free
• 3 -4  sprigs fresh rosemary

Directions

1. Preheat oven to 450. Spray inside of a 4qt Dutch oven or deep dish Pyrex with olive oil.
2. Layer the slices of potato in the bottom and lightly season with salt and pepper.
3. Lay salmon in next and drizzle or spray with olive oil, then sprinkle the salmon with the lemon rind.
4. Toss all the veggies in a bowl with the butter and seasoning. Add over the salmon. Top with the rosemary springs.
5. Cover and bake for 30 minutes Remove the rosemary before serving.