4 (3/4-inch) salmon steaks
3 tbsp. lemon juice
1 lb. sm. unpeeled new potatoes, quartered
4 carrots, peeled, sliced 1/2-inch thick
2 leeks, sliced 1/4-inch thick
1 onion, diced 1/2-inch
2 shallots, halved
3 tbsp. light olive oil
salt & freshly ground pepper
2 zucchini, sliced 1/4-inch thick
4 tbsp. chopped green onions

Preheat oven to 400°F. Place fish on platter and sprinkle with 1 tablespoon lemon juice.

Combine potatoes, carrots, leeks, onion and shallots in heavy 9x13-inch baking pan. Drizzle with olive oil. Stir. Sprinkle with salt and pepper. Bake until potatoes are tender, stirring twice, about 30 minutes. Stir zucchini into vegetables. Bake at 400°F for 10 minutes.

Remove from oven. Sprinkle vegetables with remaining 2 tablespoons lemon juice and 2 tablespoons green onion and stir gently. Arrange fish in pan, pushing vegetables to side and spooning leeks, onion and shallots over.

Bake at 400°F until fish is cooked through, about 10 minutes. Sprinkle with remaining 2 tablespoons green onions. Serve immediately.

Serves 4.