Why not?

It seems like a good day to enjoy some salmon for supper.  The faithful combination of roasted vegetables and butter fried salmon fillet seems like a great way to eat extremely well and healthy for just a couple of bucks.  One 3/4 lb Steelhead Salmon Fillet dusted with spices and herbs and let to rest at room temp. while vegetables roast.

The vegetables are cut into approx 1 inch pieces and include, bell pepper, squash, red onion and asparagus.  This time I used two green bell peppers though it's fun to use one green and one red or orange or yellow pepper for the added color.  The veggies are spread to a single layer in a roasting pan and then coated with 3 Tbs of extra virgin olive oil and then dusted with 1 tsp of salt, 1/2 tsp of ground black pepper, 1/4 tsp of garlic powder and 1/2 tsp of butter buds.  The roasting pan of veggies is placed in a preheated oven at 400 degrees for 30 minutes, stirring a couple of times during the half hour.

The Salmon is placed in a hot (but not smoking) pan with a Tbs of butter placed in the pan just before placing the salmon face down.  After 2 minutes (shaking 3 or 4 times during the 2 minutes) the salmon is turned onto the skin, the temperature reduced to medium low and drizzled with some lemmon juice and then covered for the remainder of about 6 minutes.  The salmon should just start to flake but not be dried out.

This time the veggies and salmon cost a total of just under $13.00 and provided for a full serving of veggies left over for another day.