Salmon with Herbed Vegetables

Serves: 2


2 Salmon Fillets
Juice of 1 lemon
1/2 tsp. rosemary and/or thyme (use 1 or a combination)
Salt and pepper to taste
1 small zucchini, thinly sliced
4 baby carrots, thinly sliced
1/4 small red onion, thinly sliced
1/4 bell pepper, thinly sliced
2 Tbsp. butter
1/4 tsp. dill
1/4 tsp. parsley
1/4 tsp. garlic salt

Rinse salmon fillets. Place in cooking pot, on rack if avilable. Drizzle with lemon and season with rosemary or thyme and salt and pepper to taste. Layer sliced vegetables on top od salmon. Combine butter, dill, parsley and garlic salt. Top each fillet with half the butter mixture.

Cook, covered at 280 degrees for 2 hours until juices run clear.