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.
