Recipe by: Nestle
1 each zucchini, yellow squash and red pepper, chopped
4 skinless salmon fillet s (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2-2/3 cups hot cooked long-grain brown rice
1 – Heat oven to 375°F.
2 – Combine zucchini, squash and peppers in 13×9-inch baking dish; top with fish. Mix tomatoes and dressing; spoon over fish.
3 – Bake 20 to 25 min. or until fish flakes easily with fork.
4 – Serve with rice.