Lemon-Lime Salmon with Veggie Saute

Lemon-Lime Salmon with Veggie Saute

6 Salmon Fillets (4 oz each)
1/2 Cup Lemon Juice
1/2 Cup Lime Juice
1 tsp. Seafood Seasoning
1/4 tsp. Salt
2 Medium Sweet Red Peppers, sliced
1 Large Red Onion, halved and sliced
2 tsp. Olive oil
1 Pkg. (10 oz) Frozen Corn, thawed
2 cups Portobello Mushrooms, sliced
2 Cups Fresh Asparagus (1 inch pieces)
2 tsp dried Tarragon (or use 2 TBSP minced fresh)

Place salmon in a 13 X 9 inch baking dish;  add lemon and lime juices.  Sprinkle with seafood seasoning and salt.  Bake, uncovered, at 425 for 10-15 minutes or until fish flakes easily with a fork.

Meanwhile, saute peppers and onion in olive oil for 3 minutes.  Add the corn, mushrooms, and asparagus:  cook and stir 3-4 minutes longer.  Stir in the tarragon.

To Serve:  On plate, place a bed of cooked rice.  Put the salmon the rice and top with the vegetables.