Ingredients
6 salmon fillets (4 ounces each)1/2 cup lemon juice1/2 cup lime juice1 teaspoon seafood seasoning1/4 teaspoon salt2 medium sweet red peppers, sliced2 medium sweet yellow peppers, sliced1 large red onion, halved and sliced2 teaspoons olive oil1 package (10 ounces) frozen corn, thawed2 cups baby portobello mushrooms, halved2 cups cut fresh asparagus (1-inch pieces)2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
Preparation
Place salmon in a 13x9-in. baking dish; add lemon and lime juices. Sprinkle with seafood seasoning and salt. Bake, uncovered, at 425° until fish flakes easily with a fork, 10-15 minutes.
Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion in oil for 3 minutes. Add the corn, mushrooms and asparagus; cook and stir just until vegetables reach desired doneness, 3-4 minutes longer. Stir in tarragon. Serve with salmon.
