Title: Oven-Steamed Salmon on a Bed of Aromatic Vegetables
Categories: Fish Entree Salmon
Yield: 4 Servings

4		Salmon steaks; 6 to 8 ozs each
3	tb	Lemon juice
1	lb	Small new potatoes; quartered
2	md	Leeks, chopped into 1/4-inch pieces
1	md	Sweet onion; diced
4	md	Carrots, sliced diagonally about 1/4-inch
		Thick
4	md	Shallots, cut into 1/2-inch pieces
2	tb	Extra virgin olive oil
		Salt
		Freshly ground black pepper
1	sm	Zucchini, sliced diagonally about 1/4-inch
		Thick
1/4	c	Chopped dill

Recipe by: Lighter, Quicker, Better/Sax & Simmons Preheat the oven to 425#161#F.

Blot the salmon steaks dry with a paper towel. Place on a platter and sprin with one tablespoon of the lemon juice.

Combine the potatoes, leeks, onion, carrots, and shallots in a large heavy baking dish. Drizzle with olive oil and stir to blend. Sprinkle with salt a pepper. Bake the vegetables until edges begin to brown, about 30 minutes, stirring at least twice. Remove the pan from the oven, stir the zucchini in the vegetable mixture, and bake 10 minutes longer.

Remove the pan from the oven and sprinkle the vegetables with the remaining lemon juice and 2 tablespoons of the dill, turning the vegetables gently wi a spatula to blend. Tuck the salmon steaks into the vegetable mixture, movi the vegetables aside with a spatula. Spoon some of the vegetables on top of the salmon. Return the baking dish to the oven and bake, uncovered, until t salmon is cooked through but still moist, 10 to 12 minutes. Sprinkle with t remaining 2 tablespoons chopped dill and serve.

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