This was the perfect summer meal. The salmon used lots of fresh herbs, and I didn’t mind turning on the oven to roast it because it was really only on for ten minutes or so. The recipe calls for green onions, but we got red/purple scallions from our CSA that I used instead. The Snap Peas were also from our CSA farm, and we really liked them this way. Bonus: the whole meal was cooked in about 20 minutes. Both recipes came from Barefoot Contessa: How Easy Is That?
