An impressive, easy, and beautiful meal, not to mention delicious. And when your dinner is finished, toss the aluminum foil, and the clean-up is almost done! Barb L.
3 Tbsp Flying Olive Lemon, Gremolata, or Rosemary Extra Virgin Olive Oil or a Combination of Choice, divided
1 bunch (approx 1 lb) fresh asparagus ends trimmed
1 medium zucchini, sliced into 1/4" rounds
2 lemons, sliced thin, plus another few wedges to squeeze juice over the cooked salmon
1 container cherry tomatoes
2 tsp kosher salt
1 tsp pepper
1 fillet of salmon, approximately 1 1/2 lbs, skin on (the fish will stay more moist that way) or 4 fillets, about 6 ozs each
2-3 Tbsp fresh rosemary, roughly chopped
2-3 Tbsp capers, rinsed
2 Tbsp white wine
Preheat the oven to 425 degrees F.
Cover a baking sheet with aluminum foil. Add 2 Tbsp of Flying Olive Extra Virgin Olive Oil to the pan. Add the asparagus, zucchini, lemon slices(except for the reserved), and tomatoes. Toss with the olive oil. Place the asparagus pointing to the long side of the pan. Arrange the remaining vegetable around the pan. Sprinkle with some of the salt and pepper.
Lay the salmon fillet over the veggies. Add the remaining 1 Tbsp of Flying Olive Extra Virgin Olive Oil to the top of the salmon, brushing lightly. Add the lemon slices, rosemary, and capers to the top of the fillet, sprinkling any remainder around the other veggies. Add the white wine over the fish. Sprinkle with salt and pepper.
Bake on the center rack of the oven for 8-10 minutes for fillets, more if needed for a whole fillet. The thickness of the salmon will determine the amount of time needed. When done, the salmon should flake easily with a fork. Remove and squeeze a lemon wedge or two over the fish. Serve.
Submitted by Barb L.