Total time 30 minutes
Makes 4 main dish servings

1 lemon
4 pieces (5 oz. each) skinless salmon fillet Salt and pepper
4 medium (8 oz. each) summer squash (zucchini and yellow) each cut diagonally into 1/2 in slices
1 Tbsp. chopped fresh tarragon leaves plus additional sprigs for garnish

1. Preheat oven to 400 F. From lemon, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice.

2. Place salmon in 13" by 9" glass or ceramic baking dish. Sprinkle with lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Roast salmon 14 to 16 minutes or until just opaque throughout.

3. Meanwhile, in 4 quart saucepan, place steamer basket and 1 inch water. Heat water to boiling on high. Add squash; cover and reduce heat to medium. Steam vegetables 8 minutes or until tender. Transfer to medium bowl and toss with tarragon, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining 2 tablespoons lemon juice. Arrange squash and salmon on dinner plates; garnish salmon with tarragon sprigs.

Each serving About 275 calories, 37 g protein, 8 g carbohydrate. 11 g total fat (2 g saturated), 3 g fiber, 93 mg cholesterol, 375 mg sodium