-----------------------------LEMON CHIVE SAUCE----------------------------- 1/2 c Wine, white

1/4 c Stock, fish

1 tb Shallots, chopped

1 tb Juice, lemon

1/3 c Cream, heavy

1/3 c Butter; in small pieces

1 tb Chives, chopped

1/2 ts Peel, lemon, grated

-----------------------------------SALMON----------------------------------- 6 Garlic cloves, crushed

1/2 c Oil, olive

2 ts Rosemary leaves; crumbled

2 ts Thyme leaves; crumbled

1 tb Parsley

3 lb Salmon fillets

-----------------------------ROASTED VEGETABLES----------------------------- 6 sm Carrots

6 md Potatoes, red

2 Ears of corn

2 md Zucchini

1 lg Bell peppers, red

1 lg Bell peppers, yellow

-Herb Marinade (reserved -from Herb Roasted Salmon) Seafood alternatives: snapper, halibut, rockfish, striped bass LEMON CHIVE SAUCE: Yes, this is a rich sauce - but worth every calorie! Combine wine, fish stock, shallots and lemon juice in a medium sized saucepan; boil over high heat until reduced by half (to just under 1/2 cup). Add cream and boil until sauce reduces to just under 2/3 cup. Take off heat and slowly whisk in butter then stir in chives and lemon peel. (if making sauce ahead, leave out the chives and lemon peel. Stir sauce over low heat to rewarm - do not completely melt - then add chives and lemon peel) Makes about 1 cup In a small bowl, combine the garlic, oil, rosemary and thyme and parsley. Pour about 2/3 of it into another bowl and reserve for the vegetables. Rinse salmon and pat dry. Rub the remaining herb marinade over the fillet then season lightly with salt and pepper if desired. Lay fish on a lightly oiled rimmed baking sheet or in a shallow roasting pan (you can prepare the fish up to this point earlier in the day then refrigerate until ready to cook) Bake in a 400 degree oven until flesh in center of thickest area is no longer translucent but is still very moist, 20 to 25 minutes for a fillet 1.1/4 to 1.1/2 inches thick in center. Serve with Roasted Vegetables and

Lemon Chive Sauce. (Note: Put vegetables in oven to bake 20 to 25 minutes BEFORE putting salmon in to bake) Peel carrots and trim stem ends. Cut potatoes into eighths. Husk fresh or frozen corn and cut into 1" rounds. Halve zucchini lengthwise, then cut diagonally into 2" pieces Quarter and seed bell peppers, then cut crosswise into narrow triangles. Place vegetables in a roasting pan or in an 11-by 17-inch baking dish and toss with reserved herb marinade. Bake, uncovered, in a 400 degree oven, until vegetables brown on bottom, about 15 minutes. Stir; cover pan and continue baking, stirring once or twice, until potatoes are very tender, 20 to 30 minutes more. If cooked bits on pan bottom get very dark and you're concerned about burning, add a few Tablespoons water or white wine. (If preparing vegetables early in the day, cover cut potatoes with water to prevent them from turning dark in the refrigerator. Cut and marinating vegetables can also stand, covered, at room temperature several hours before cooking) A whole fillet of salmon surrounded by brightly colored vegetables is a spectacular sight. It is also easy on the cook. You can season the salmon and the vegetables early so they'll be ready to go when it's time for baking. Big pieces of brightly colored vegetables look quite festive alongside salmon. A convenient way to cook the vegetables is in a roasting pan (a disposable pan makes clean up really easy) The sides are high enough to allow you to place the baking sheets with salmon or Herb Toast right on top to bake.