Lemon Tomato Salmon - cooking recipe

Ingredients

2 salmon fillets, thawed
1/2 lemon, juice of
1 tomatoes
1 zucchini
1 yellow squash
3 -4 tablespoons extra virgin olive oil
salt
fresh coarse ground black pepper

Preparation

Preheat the over to 325 degrees F.
Slice zucchini and yellow squash into thin slices.
Dice the tomato.
Place the salmon fillet in a glass or ceramic oven-safe casserole dish
Drizzle about a tablespoon of olive oil onto the fillet, season with salt and pepper lightly.
Lightly cover the fillet with slices of zucchini and yellow squash. Place excess around the fillet.
Place the remaining olive oil, lemon juice and diced tomato in a small bowl. Lightly crush the tomato and mix everything together.
Pour tomatoes, lemon juice and olive oil mixture over the fillet and vegetables.
Season lightly and let bake for about 15-20 minutes.