Salmon-Veggie Bake – It’s what you’re making for dinner tonight.

Yum. Yum. Yum.

This salmon recipe from Betty Crocker is my fav for sure. It’s low-fat, filling, flavorful and easy to prepare.

Salmon-Veggie Bake

1lb frozen or fresh salmon

2 cups sliced carrots

2 cups dices red pepper

1/2 cup green onion

2 tsp orange peel

2 tsp fresh oregano or 1/2 tsp dried oregano

4 cloves garlic, chopped

Olive Oil

salt and pepper

2 oranges, sliced

Preheat oven to 350 degrees. If the fish is frozen, thaw. Cut fish into 4 equal parts. Cook carrots. Steam or boil until cooked. In a large bowl toss carrots, peppers, green onion, orange peel, oregano, garlic, 1/4 tsp salt and 1/4 tsp pepper.

Tear off 4 large pieces of foil (to wrap fish and veggies in). Divide veggies amongst the four pieces of foil. Top each with a piece of fish. Drizzle about 1 tsp of olive oil over each piece of salmon. Top with at least two slices of orange.

Bring together 2 opposite edges of foil and seal with a double fold. Completely enclose by folding both ends together. Place foil packets on a baking pan and bake for 30 to 40 min at 350.

When fish is cooked though, let cool for a few minutes. I like to serve this on top of rice with asparagus or salad.

Seriously delicious.

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