Wild Fernleaf Dill Salmon & Veggies
Cooking Instructions - Preheat oven to 425°F. Cover baking sheet with aluminum foil. Cut 1 lemon into wedges and the other into thin slices.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring spoon
- Pastry brush
- Fork
- Plate
Ingredients
- 3 Tbsp VS Wild Fernleaf Dill Olive Oil
- 1 lb asparagus, trimmed
- 1 medium zucchini, sliced into 1/4” rounds
- 2 lemons, (1 sliced thin + 1 cut into wedges)
- 1 container cherry tomatoes
- 2-3 tsp Healthy Life Rosemary
- 2-3 Tbsp capers, rinsed
- 2 Tbsp White Wine
- 1 fillet (approx 1 1/2 lb) or 4 6oz fillets salmon, skin on
- 2 tsp Pink Himalayan Sea Salt + 1 tsp pepper
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