1 tbsp. butter
1 sm. onion, finely chopped
3 c. zucchini, shredded
1 c. carrot, shredded
1/4 c. parsley, minced
1-2 tbsp. fresh basil or tarragon, minced or 1/2-1 tsp. dried basil or tarragon
4 salmon steaks (4 oz. each)
1 tsp. fresh lime juice
Salt & pepper to taste

Preheat oven to 350 degrees. In a skillet over medium heat melt butter. Add onion. Saute until tender. Add zucchini, carrot, parsley and basil; mix lightly.

Lightly grease a 10 x 10 inch baking dish. Place vegetable mixture in prepared dish. Coat salmon steaks with lime juice. Arrange over vegetable mixture; sprinkle with salt and pepper. Cover. Bake for 30 minutes. Uncover. Bake for 10 minutes longer or until fish flakes easily.

Makes 4 servings.