Lemon Tomato Salmon

1. 1

   Preheat the over to 325 degrees F.

2. 2

   Slice zucchini and yellow squash into thin slices.

3. 3

   Dice the tomato.

4. 4

   Place the salmon fillet in a glass or ceramic oven-safe casserole dish

5. 5

   Drizzle about a tablespoon of olive oil onto the fillet, season with salt and pepper lightly.

6. 6

   Lightly cover the fillet with slices of zucchini and yellow squash. Place excess around the fillet.

7. 7

   Place the remaining olive oil, lemon juice and diced tomato in a small bowl. Lightly crush the tomato and mix everything together.

8. 8

   Pour tomatoes, lemon juice and olive oil mixture over the fillet and vegetables.

9. 9

   Season lightly and let bake for about 15-20 minutes.

No additional tips available.