Salmon with Summer Vegetables

1. 1

   Position a rack in the upper third of the oven and preheat to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper.

2. 2

   Roast until tender and golden around the edges, 15 to 20 minutes.

3. 3

   Meanwhile, season the salmon with 1/2 teaspoon each salt and pepper and sprinkle with 2 tablespoons herbs.

4. 4

   Refrigerate until ready to roast.

5. 5

   Toss the tomatoes in a bowl with the scallions, the remaining 2 tablespoons herbs and 1 tablespoon olive oil, and 1/2 teaspoon salt; set aside.

6. 6

   Remove the squash from the oven and push to one side of the baking sheet.

7. 7

   Put the salmon on the other side, herb-side up.

8. 8

   Return to the oven and roast until the salmon is cooked through and the squash is browned, about 7 minutes.

9. 9

   Serve the salmon and squash with the tomato salad.

10. 10

    Photograph by Charles Masters

* Per serving · 4 servings · Values may vary.

No additional tips available.