2 4-6 oz. salmon filets, skinless from CostCo
2 lime, zest and juice
2 T honey
2 T Extra Virgin Olive Oil
2 garlic clove, crushed
1 1./2 T thyme (dried)
some fresh ground pepper

Arrange Filets in a shallow baking pan. (see note)
Combine remaining ingredients and spoon over filets.
Roast Salmon filets 30 minutes or until they flake easily with a fork. After 10 minutes cooking turn filets over and baste with marinade. Baste again at 20 minutes.

(I don't have a small shallow baking pan so I fold aluminum foil just large enough to hold the filets. That keeps the marinade close around the meat and makes clean up easier)

Serve with Doré's Zucchini and Mushroom Mix
Salad: Fat Free cottage cheese and diced pears

Doré's Zucchini and Mushroom Mix.

(for 2)

2 med zucchini, diced to about 1/2 inch pieces

1 doz. small button mushrooms

1 C parmesan cheese, freshly shredded

non-stick cooking spray

Arrange zucchini and mushrooms in a shallow baking pan or small cookie sheet. Spray with cooking spray and sprinkle on the cheese. you may need a little more or less than one cup. Place in oven with chicken and bake/roast for 20-25 minutes.

Salad

We've found we like fat free cottage cheese with fruit. I open a can of pears that has been cooling in the refrigerator, cut the halves into quarters and serve over the cottage cheese.

Kay likes hers just like that. I add a little pomegranate vinegar to mine.