Baked Salmon

Preparation time is 1 hour 15 minutes.

Ease of preparation is easy.

Yield: 10 servings.

Ingredients

• 1-10 pound whole Pacific salmon (filleted, skinned & de-boned)
• 800 milliliters extra virgin olive oil
• 1 cup lemon juice
• 1 cup maple syrup
• 2 cups white wine
• 20 grams salt
• 10 grams black pepper
• 5 pounds red nugget potatoes (washed & cut in half, hold in water)
• 3 pounds carrots (peeled & cut bite size)
• 3 pounds zucchini (washed & cut bite size)
• 2 pounds bell peppers (cored, seeded & cut bite size)
• 1 bunch fresh rosemary
• 3 lemons

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. To prepare the marinade/glaze: mix together 200 milliliters of oil, lemon juice, white wine & 1/3 of the salt & pepper- check seasoning, set aside.
3. Prepare vegetables set aside.
4. Peel off the leaves of half the rosemary & finely chop. Cut lemon into wedges of 4 and set aside.
5. 1 side of salmon will yield 5 portions. Place the salmon in shallow dish with marinade in it, set aside for at least 30 minutes.
6. Toss drained potatoes in some olive oil & salt & pepper, put into preheated pan & put in oven. After 10 minutes add carrots.
7. Pull salmon out of marinade & place “good side” down in preheated & oiled pan, place in oven.
8. Add zucchini & peppers that have been tossed through oil & salt & pepper to pan of cooked vegetables.
9. After 20 minutes, remove salmon & turnover, so good side is facing up. Spoon some of the leftover marinade on the salmon.
10. Remove vegetables, sprinkle fresh rosemary over. Return everything to the oven, lowering the temperature to 350 degrees Fahrenheit and continue cooking for 10 minutes longer (less if you like your salmon medium rare).
11. Place salmon in middle of serving platter, arrange vegetables around and garnish with fresh lemons and rosemary sprigs.