Categories: Seafood, Main dish, Sauces 
      Yield: 6 servings 
  
-----------------------------LEMON CHIVE SAUCE----------------------------- 
    1/2 c  Wine, white 
    1/4 c  Stock, fish 
      1 tb Shallots, chopped 
      1 tb Juice, lemon 
    1/3 c  Cream, heavy 
    1/3 c  Butter; in small pieces 
      1 tb Chives, chopped 
    1/2 ts Peel, lemon, grated 
 
-----------------------------------SALMON----------------------------------- 
      6    Garlic cloves, crushed 
    1/2 c  Oil, olive 
      2 ts Rosemary leaves; crumbled 
      2 ts Thyme leaves; crumbled 
      1 tb Parsley 
      3 lb Salmon fillets 
 
-----------------------------ROASTED VEGETABLES----------------------------- 
      6 sm Carrots 
      6 md Potatoes, red 
      2    Ears of corn 
      2 md Zucchini 
      1 lg Bell peppers, red 
      1 lg Bell peppers, yellow 
           -Herb Marinade (reserved 
           -from Herb Roasted Salmon) 
  
  Seafood alternatives: snapper, halibut, rockfish, striped bass LEMON CHIVE 
  SAUCE: Yes, this is a rich sauce - but worth every calorie! Combine wine, 
  fish stock, shallots and lemon juice in a medium sized saucepan; boil over 
  high heat until reduced by half (to just under 1/2 cup). Add cream and boil 
  until sauce reduces to just under 2/3 cup. Take off heat and slowly whisk 
  in butter then stir in chives and lemon peel. (if making sauce ahead, leave 
  out the chives and lemon peel. Stir sauce over low heat to rewarm - do not 
  completely melt - then add chives and lemon peel) Makes about 1 cup In a 
  small bowl, combine the garlic, oil, rosemary and thyme and parsley. Pour 
  about 2/3 of it into another bowl and reserve for the vegetables. Rinse 
  salmon and pat dry. Rub the remaining herb marinade over the fillet then 
  season lightly with salt and pepper if desired. Lay fish on a lightly oiled 
  rimmed baking sheet or in a shallow roasting pan (you can prepare the fish 
  up to this point earlier in the day then refrigerate until ready to cook) 
  Bake in a 400 degree oven until flesh in center of thickest area is no 
  longer translucent but is still very moist, 20 to 25 minutes for a fillet 
  1.1/4 to 1.1/2 inches thick in center. Serve with Roasted Vegetables and 
  Lemon Chive Sauce. (Note: Put vegetables in oven to bake 20 to 25 minutes 
  BEFORE putting salmon in to bake) Peel carrots and trim stem ends. Cut 
  potatoes into eighths. Husk fresh or frozen corn and cut into 1" rounds. 
  Halve zucchini lengthwise, then cut diagonally into 2" pieces Quarter and 
  seed bell peppers, then cut crosswise into narrow triangles. Place 
  vegetables in a roasting pan or in an 11-by 17-inch baking dish and toss 
  with reserved herb marinade. Bake, uncovered, in a 400 degree oven, until 
  vegetables brown on bottom, about 15 minutes. Stir; cover pan and continue 
  baking, stirring once or twice, until potatoes are very tender, 20 to 30 
  minutes more. If cooked bits on pan bottom get very dark and you're 
  concerned about burning, add a few Tablespoons water or white wine. (If 
  preparing vegetables early in the day, cover cut potatoes with water to 
  prevent them from turning dark in the refrigerator. Cut and marinating 
  vegetables can also stand, covered, at room temperature several hours 
  before cooking) A whole fillet of salmon surrounded by brightly colored 
  vegetables is a spectacular sight. It is also easy on the cook. You can 
  season the salmon and the vegetables early so they'll be ready to go when 
  it's time for baking. Big pieces of brightly colored vegetables look quite 
  festive alongside salmon. A convenient way to cook the vegetables is in a 
  roasting pan (a disposable pan makes clean up really easy) The sides are 
  high enough to allow you to place the baking sheets with salmon or Herb 
  Toast right on top to bake.