Roasted Salmon with Zucchini, Squash and Lemon

This is a great "weeknight meal", because it takes very little preparation yet is still healthy, flavorful and filling! You can vary the veggies to taste, but this is a great way to take advantage of seasonal veggies from the local farmer's markets.

1/2 pound (about 1 medium) zucchini, cut diagonally into 1-inch-thick pieces
1/2 pound (about 1 medium) yellow squash, cut diagonally into 1-inch-thick pieces

2 lemons, quartered, seeds removed
2 tablespoons extra virgin olive oil
Coarse salt and ground pepper
2 (about 8 ounces each) salmon fillets

Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and squash in a mixing bowl. Add olive oil, salt and pepper; toss to coat. Place the salmon fillets on a large rimmed broiler-proof baking sheet. Arrange zucchini, lemons and squash around the fillets and drizzle with oil, and season with salt and pepper.

Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes. Garnish with fresh dill sprigs, if desired. Squeeze the roasted lemons over the salmon and veggies for a little extra zest!