Ingredients

1 lemon

4 pieces skinless salmon fillet

salt and pepper

4 med summer squash (yellow/green)

1 Tbsp. chopped fresh tarragon leaves

Preparation

  1. Pre-heat oven to 400. Grate 1/2 tsp from lemon peel and sqeeze 3 Tbsp juice
  2. Place salmon in glass 9x13 baking pan. Sprinkle with the lemon peel, 1 Tbsp of lemon juice, 1/4 tsp salt, 1/8 tsp pepper. Roast salmon for 14-16 mins, until done.
  3. Meanwhile, in 4 quart saucepan place steamer basket and 1 inch water . Heat water to boiling on high. Add squash, cover and reduce heat to medium. Steam veggies 8 mins or until tender. Transfer to bowl and toss with tarragon, 1/4 tsp. salt, 1/8 tsp. pepper, and 2 Tbsp. of lemon juice.