Rosemary Salmon and Veggies

 1 1/2 lbs salmon fillets, cut into 4 portions

2 Tbsp melted coconut oil or olive oil

2 Tbsp balsamic vinegar

2 tsp minced fresh rosemary or 3/4 tsp dried rosemary, crushed

1 garlic clove, minced

1/2 tsp salt

1 lb fresh asparagus, trimmed

 1 medium sweet red pepper, cut into 1 inch pieces

1/4 tsp pepper

 lemon wedges

1.  Preheat oven to 400 degrees.  Place salmon in a greased  15x10x1 inch baking pan.  Combine oil, vinegar, rosemary, garlic and salt.  Pour half over salmon.  Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat.  Arrange around salmon in pan; sprinkle with pepper.

2.  Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes.  Serve with lemon wedges.