Yield: 4 Servings

Ingredients:

4 each Salmon fillets, 5 - 6 oz. Each

to season Salt

to season Fresh ground black pepper

1 tbsp. Cooking oil

12 each Orange segments

to garnish Orange zest, thin strips

For the Roasted Vegetables:

1 cup Eggplant diced

1 cup Yellow squash, diced

1 cup Green beans, trimmed and cut small

1/2 cup Carrot, diced

1 each Onion, diced

1 cup Cherry tomatoes, halved

to season Salt

to season Fresh ground black pepper

1/4 cup Olive oil

For the Purple Mustard Vinaigrette:

1 tbsp. Purple mustard

1 tbsp. Orange juice

2 tsp. Balsamic vinegar

1 tsp. Shallot. minced

1/4 cup Olive oil

to season Salt

to season Fresh ground black pepper

Method: Preheat oven to 400 degrees F Prepare Roasted Vegetables by combining eggplant, yellow squash, green beans, carrot and onion. Season with salt, pepper and olive oil and mix well. Place vegetables on a baking tray and roast for 30 minutes. Add cherry tomatoes and roast for another 10 minutes. Remove and reserve keeping warm. Prepare Purple Mustard Vinaigrette by combining purple mustard, orange juice, Balsamic vinegar and shallot. Whisk in olive oil in a slow steady stream. Season with salt and pepper, reserve. Preheat saute pan over medium heat. Season salmon fillets with salt, pepper and olive oil. Place in preheated pan and cook until done, approximately 4 minutes on each side. Portion Roasted Vegetables in the center of the serving plates and top with seared salmon fillets. Place orange segments around vegetables. Drizzle salmon fillet with Purple Mustard Vinaigrette and top with orange zest. Drizzle additional Purple Mustard Vinaigrette around serving plates and serve.