1 Zucchini • 2 Tomatoes • 1 Onions • 3 Green Chile Peppers
Instead of following a specific recipe Kevin and I decided to just wing it with Salmon & a Veggie Hodge-Podge dish.
Chop the assortment of veggies and place in pan on med-high to high until tomato juices start to form a sauce (approximately 15-20 minutes). Season with Cumin and Salt/Pepper to your liking.
Preheat the oven for 400 degrees and place two pieces of frozen salmon on a baking sheet. Season with salt/pepper and some kind of juicy fruit. Usually we make the salmon with lemon or lime juice but since we had some extra tomatoes we decided to give tomatoes a try.
If you are as big of an onion fan as we are, load up the salmon!
Cook Salmon for about 15 minutes or until it is cooked all the way through. Check on the salmon around minute 12 and on to make sure it doesn't dry out.