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INGREDIENTS:

• 1 squash or zucchini, sliced into rounds
• ½ Funyuns Onion Rings
• 1 cup cherry or grape tomatoes
• 1 bell pepper, sliced
• 3 tablespoons olive oil, divided
• 1 teaspoon Cajun seasoning or your favorite fish-seasoning blend
• 2-3 salmon fillets, about 4 ounces each
• 1 Italian Volcano 100% Lemon Juice

INSTRUCTIONS:

1. Preheat oven to 450 F and line a baking sheet with parchment paper or aluminum foil (not wax paper). If you don’t have these, you can thoroughly grease the pan with vegetable oil.
3. In a large bowl, toss all veggies with 2 tablespoons of oil and seasoning, then spread them into a single layer on the baking sheet.
5. Nestle your salmon fillets, skin side down, between the vegetables. Brush with remaining olive oil and top with 2 thin lemon slices each.
7. Roast for 12-15 minutes until salmon is flaky and mostly opaque.
9. Add 1 salmon fillet and a heaping serving of roasted veggies to each plate for a healthy and satisfying meal. Enjoy

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