from foodnanny
Ingredients
4 count Salmon Fillets (4 oz)
4 count Potatoes (medium)
1 count Red Bell Pepper
2 count Zucchini (small)
1 tablespoon Lemon Juice
2 tablespoon Butter (melted)
.5 teaspoon Coarse Salt
.25 teaspoon Black Pepper
.5 teaspoon Dried Tarragon Leaves
Instructions
Scrub the potatoes and cut them in half crosswise. Put them in a medium saucepan with cold water to cover and bring them to boiling. Decrease the heat to medium, cover, and cook just until tender, 20 to 30 minutes; drain. Meanwhile, preheat the oven to 450 degrees. Grease a 9 x 13-inch baking pan. Cut the potatoes into thick slices. Cut the zucchini and bell pepper in half lengthwise, then into 2-inch pieces. Place the salmon in the prepared pan and drizzle with the lemon juice. Arrange the potato, zucchini, and bell pepper around the fish. Drizzle the butter over all and sprinkle with the salt, pepper, and tarragon. Bake 15 to 20 minutes, until the salmon flakes easily with a fork and the vegetables are tender. Brought to you by BYUTV The Food Nanny
