Idahoan Butter & Herb Mashed Potatoes, prepared to package instructions
Summer Veggies:
1 zucchini, sliced into ½ inch rounds
1 yellow squash, sliced into ½ inch rounds
1 cup cherry tomatoes
1 red onion, quartered
1 orange bell pepper, sliced into ½ inch pieces
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon dried thyme
1 tablespoon freshly squeezed lemon juice
optional - 1 tablespoon finely chopped parsley
Instructions
Salmon:
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.