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Baked Salmon

2 garlic cloves, minced
6 Tbs light olive oil
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 Tbs lemon juice
1 Tbs fresh parsley, chopped
2 (6 ounce) salmon fillets

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.

2. Place salmon fillets in a medium glass baking dish, and cover with the marinade.

3. Marinate in the refrigerator about 1 hour, turning occasionally.

4. Preheat oven to 375 degrees F (190 degrees C).

5. Place fillets in aluminum foil, cover with marinade, and seal.

6. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Source: http://www.food.com/recipe/baked-salmon-28199

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For these veggies I really wanted to use baby squashes and real baby carrots but I couldn't find any, so I used standard baby-cut carrots instead. Still tasty.

Lemon Marinated Baby Vegetables

2 Tbs water
1 Tbs olive oil
1/2 tsp finely shredded lemon peel
2 tbs lemon juice
2 tsp snipped fresh basil or oregano
1 clove garlic, minced
1 tsp Dijon-style mustard
2 lbs tiny whole vegetables (such as baby carrots, zucchini, and/or pattypan squash)
8 oz fresh sugar snap peas, tips and stems removed
12 cherry tomatoes

1. For dressing, in a screw-top jar combine the water, oil, lemon peel, lemon juice, basil, mustard, and garlic.

2. In a large covered saucepan cook tiny whole vegetables in a small amount of boiling water for 3 minutes. Add sugar snap peas; cook for 2 to 3 minutes or until vegetables are crisp-tender. Drain. Rinse vegetables with cold water; drain vegetables again.

3. In a large bowl combine cooked vegetables and tomatoes. Pour dressing over; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours.

Source: Cook Healthy Today (cookbook)

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being