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Salmon with Roasted Vegetables

fish

2 medium onions
4 carrots
2 large zucchini
1 large sweet red pepper
1 can (14 oz) artichoke hearts
2 tablespoons olive oil
4 cloves garlic; minced
4 anchovy fillets; chopped, or
1 tablespoon anchovy paste
2 teaspoons dried thyme
3/4 teaspoon each salt and pepper
2 tablespoons white wine vinegar
4 salmon fillets; 1-inch thick

Peel onions; cut each in half lengthwise. Leaving root end intact to hold onion together; cut each half into 4 small wedges. Peel carrots; cut in half lengthwise, then in chunks. Quarter zucchini lengthwise; cut into chunks. Core and seed sweet red peppers; cut into chunks. Drain and quarter artichoke hearts. In large skillet, heat half of the oil over medium heat. Add onions, garlic, carrots, anchovies, 1-1/2 teaspoon of the thyme, and 1/2 teaspoon each of the salt and pepper. Cook, stirring often, for about 10 minutes or until vegetables are softened. Remove from heat. Stir in zucchini, red pepper, artichoke hearts and vinegar. Transfer to large rimmed baking sheet. Bake in 425 F oven, stirring often, for about 25 minutes or until carrots and zucchini are tender-crisp. Meanwhile, in small bowl, combine remaining oil, thyme, salt and pepper; brush over top and sides of fish. Place, skin side down, on top of vegetables. Bake for 10 to 15 minutes or until fish is opaque and flakes easily with fork. Total fat: 72 g.

Contributor: Canadian Living Magazine (February, 1997)

Yield: 4 servings

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