1/4 c. shredded carrot
1/4 c. sliced fresh mushrooms
1/4 c. shredded zucchini
2 tbsp. sliced green onion
1/3 c. ReaLemon Lemon Juice from Concentrate
1/3 c. vegetable oil
1 tbsp. chopped parsley
1 tsp. Wyler's or Steero Chicken-Flavor Chicken Instant Bouillon
1/2 tsp. dill weed
4 (1 inch thick) salmon steaks, fresh or frozen, thawed, pierced with fork
(about 1 1/2 lbs.)

In small bowl, combine carrot, mushrooms, zucchini and onion. In jar or cruet, combine ReaLemon brand, oil, parsley, bouillon and dill; shake well. Pour 1/4 cup marinade over vegetables; mix well. Pour remaining marinade over fish. Cover; marinate in refrigerator 3 to 4 hours.

Arrange fish in 8 inch square baking dish; top with vegetables. Bake uncovered in preheated 400 degree oven 15 to 2 minutes, or until fish flakes with fork. Refrigerate leftovers.