Baked Salmon with Roasted Fennel, Tomatoes and Mushrooms

3 salmon fillets (6 ounces each)

1 lemon

Olive oil

Salt and pepper

Dried oregano, to taste

1 fennel bulb, stem removed, bulb coarsely chopped

1 pint cherry tomatoes

8 ounces button mushrooms, stem removed

Heat oven to 350 degrees. Heavily grease a cookie sheet.

Place salmon on prepared sheet. Squeeze the lemon over the salmon and lightly drizzle with olive oil. Sprinkle with salt, pepper and oregano to taste.

In a large mixing bowl, place cherry tomatoes, mushrooms and fennel. Lightly coat with olive oil and arrange vegetables around the salmon. Bake for 20 minutes.

Remove from oven. Turn oven to broil and return salmon and vegetables to oven until golden brown, about 5 minutes.

Serves three.

Nutrition values per serving: 330 calories, 15 g fat (2 g saturated), 13 g carbohydrates, 5 g fiber, 38 g protein, 95 mg cholesterol, 510 mg sodium.