Roasted Salmon and Veggies

Here's a recipe that I found in this month's Woman's Day magazine! It originally called for red onions, cauliflower, and grape tomatoes, but I'm pretty sure you can substitute any summer/fall veggie!

Ingredients:

1 Squash (sliced)

2 Roma tomatoes (whole)
1 cup Green Onions

1 cup Corn (I cut mine off of the cob)

2 tbsp olive oil

salt and pepper

1 Salmon fillet

1/2 tsp Curry powder

 1.) Heat oven to 425. Cut up squash and onions. Combine with other veggies in an aluminum foil covered casserole dish or on a baking sheet.

2.) Drizzle olive oil and 1/4 tsp of salt and pepper over veggies. Toss to coat.

3.) Roast for 20 minutes.

4.) Season the salmon with the curry, 1/2 tsp salt and 1/4 tsp pepper. Place with the veggies and continue roasting until salmon is done (about 12-15 minutes).

5.) Serve and enjoy.

Variations: The original recipe called for 1/4 cup raisins (to be added to the veggies after roasting), 2 small red onions, 1 small head cauliflower (cored and sliced), and 1 pint of grapes. Another variation, substitute the salmon with 1 chicken breast.

Use more salmon for more people. This recipe will feed one (and a baby).

This is an incredibly tasty meal! Balian loved the squash and the tomatoes. It was also very easy clean-up, since everything was just put into one pan.