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From Martha Stewart's Newsletter:
Roasted Salmon With Zucchini, Lemon, and Dill -- Serves 4
Prep time: 20 mins
Cook time: 20 mins
Besides flavoring the salmon and zucchini while cooking, the roasted lemon wedges can be squeezed over the fish at the table.
1-1/2 pounds zucchini (about 3 medium), cut diagonally into 1-inch-thick pieces
2 lemons, quartered, seeds removed
8 sprigs fresh dill
2 tablespoons olive oil (I think you could easily cut this in half, or just use spray)
Coarse salt and ground pepper
4 skinless salmon fillets (about 8 ounces each)
1. Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.
2. Nestle salmon fillets among vegetables; season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.
Per serving: 420 calories; 21.6 grams fat; 47.7 grams protein; 11.5 grams carbohydrates; 4.4 grams fiber
Roasted Salmon With Zucchini, Lemon, and Dill -- Serves 4
Prep time: 20 mins
Cook time: 20 mins
Besides flavoring the salmon and zucchini while cooking, the roasted lemon wedges can be squeezed over the fish at the table.
1-1/2 pounds zucchini (about 3 medium), cut diagonally into 1-inch-thick pieces
2 lemons, quartered, seeds removed
8 sprigs fresh dill
2 tablespoons olive oil (I think you could easily cut this in half, or just use spray)
Coarse salt and ground pepper
4 skinless salmon fillets (about 8 ounces each)
1. Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.
2. Nestle salmon fillets among vegetables; season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.
Per serving: 420 calories; 21.6 grams fat; 47.7 grams protein; 11.5 grams carbohydrates; 4.4 grams fiber