4 4 to 5 oz. frozen salmon fillets, about 1 inch thick
1 pint cherry tomatoes
8 oz. fresh green beans, trimmed
4 oz. sugar snap peas, trimmed
2 T EVOO
1/3 cup garlic croutons, crushed
2 T. basil pesto
3 to 4 tsp. red wine vinegar

4 4 to 5 oz. frozen salmon fillets, about 1 inch thick 1 pint cherry tomatoes 8 oz. fresh green beans, trimmed 4 oz. sugar snap peas, trimmed 2 T EVOO 1/3 cup garlic croutons, crushed 2 T. basil pesto 3 to 4 tsp. red wine vinegar

Preheat oven to 400. Line baking sheet with foil. Place frozen salmon in pan. Arrange tomatoes, beans, and peas around salmon. Drizzle all with oil. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper.

Bake 20 minutes or until fish flakes, stirring vegetables once.

Preheat broiler. Arrange rack 4 to 5 inches from heat. Sprinkle fish with crushed croutons. Broil 1 to 2 minutes or until browned.

In a small bowl mix together pesto and vinegar. Drizzle over fish and vegetables and serve.