CHEF JEFF — ONE BYTE AT A TIME: Warm Roasted Veggie and Salmon Salad

Celebrate National Nutrition Month with the healthy meal.

Warm Roasted Veggie and Salmon Salad

2 3- to 4-ounce salmon fillets

1 tablespoon honey

1 tablespoon mustard

1 tablespoon apple cider vinegar

1 teaspoon lemon juice

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried sage

¼ teaspoon salt

¼ teaspoon pepper

1 cup chopped asparagus

1 cup sliced yellow squash

1 cup sliced zucchini

½ cup sliced red onion

2 tablespoons olive oil

Preheat oven to 400 degrees. Combine mustard, vinegar, lemon juice, garlic powder, onion powder, sage, salt, pepper. Set aside. Toss asparagus, squash, zucchini, red onions with oil. Sprinkle with salt, pepper. Place in roasting pan with salmon fillets, bake 20 minutes, combine with dressing. Serve immediately.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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