Salmon with Roasted Vegetables
Ingredients
2 onions
4 carrots
2 large zucchini, sliced into thin rings (2 mm)
1 large sweet red pepper
1 can (398 mL) artichoke hearts
2 tbsp olive oil
1 garlic cloves, minced
4 anchovies, chopped
2 tsp dried thyme
3/4 tsp salt and pepper
2 tbsp white wine vinegar
4 salmon fillets, i-in. thick( each about 175 g)
Directions
Peel onions; cut each in half lengthwise. Leaving root end intact to hold onion together, cut each half into 4 small wedges. Peel carrots; cut in half lengthwise, then into chunks. Quarter zucchini lengthwise; cut into chunks. Core and seed red pepper; cut into chunks. Drain and quarter artichoke h
in large skillet, heat half of the oil over medium heat. Add onions, garlic, carrots, anchovies, 1-1/2 tsp of the thyme and 1/2 two each of the salt and pepper. Cook, stirring often, for about 10 minutes or until vegetables are softened.
Remove from heat. Stir in zucchini, red pepper, artichoke hearts and vinegar. Transfer to to large rimmed baking sheet. Bake in 425 °F oven, stirring often, for about 25 minutes or until carrots and zucchini are tender-crisp.
Meanwhile in small bowl, combine remaining oil, thyme, salt and pepper; brush over top and sides of fish. Place skin side down on top of vegetables. Bake for 10 to 15 minutes or until fish is opaque and flakes easily with fork.