Shelly's Recipe

SALMON WITH SPRING VEGETABLES

Category: Fish and Seafood

6 salmon fillets, skinless (about 6 oz each)
1 (14 oz) can Italian seasoned diced tomatoes, undrained
1 clove garlic, minced
tsp salt
1/8 tsp ground black pepper
1 large red bell pepper, sliced
1 medium onion and zucchini, sliced
1 (6 oz) can green pitted olives

Preheat oven to 450 or grill to medium-high. Center each fillet on a 12x18 inch foil sheet. Combine tomatoes, garlic, salt and pepper; divide among 6 fillets. Top each fillet with sliced vegetables and olives. Fold foil over fish and vegetables; double fold edges to seal. Bake 18-20 minutes on a baking pan or grill 15-20 minutes or until fish flakes easily with a fork.