Oven-Steamed Salmon on a Bed of Aromatic Vegetables from Lighter, Quicker, Better: Cooking for the W

Name: Oven-Steamed Salmon on a Bed of Aromatic Vegetables from Lighter, Quicker, Better: Cooking for the W
Ingredients: Salt; Freshly ground black pepper; 4 medium shallots, cut into ½-inch pieces; 2 tablespoons extra virgin olive oil; 1 small zucchini, sliced diagonally about ¼ inch thick; ¼ cup chopped dill; 1 pound small new potatoes, scrubbed and quartered; 3 tablespoons fresh lemon juice; 2 medium leeks, white portions with a little green, trimmed, washed well, and chopped into ¼-inch pieces; 4 medium carrots, sliced diagonally about ¼ inch thick; 1 medium-size sweet onion, cut into ¼-inch dice; 4 salmon steaks, about ¾ inch thick (6 to 8 ounces each)

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A delectable one-dish meal The pink salmon looks particularly pretty in this dish, but any firm-fleshed fish steak (such as halibut, shark, or even tilefish) would be good prepared this way.

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Ingredients

Salt
Freshly ground black pepper
4 medium shallots, cut into ½-inch pieces
2 tablespoons extra virgin olive oil
1 small zucchini, sliced diagonally about ¼ inch thick
¼ cup chopped dill
1 pound small new potatoes, scrubbed and quartered
3 tablespoons fresh lemon juice
2 medium leeks, white portions with a little green, trimmed, washed well, and chopped into ¼-inch pieces
4 medium carrots, sliced diagonally about ¼ inch thick
1 medium-size sweet onion, cut into ¼-inch dice
4 salmon steaks, about ¾ inch thick (6 to 8 ounces each)