Meyer Lemon-Zested Salmon with Tagliatelle Spring Vegetables

1 Meyer Lemon
½ lb. Wild Alaskan King Salmon
½ Zuchini
½ Summer Squash
1 medium-sized carrot
salt & pepper to taste

Preheat oven to 350 degrees.
Place the Salmon on a square piece of aluminum foil.
Take the spring vegetables and peel off outer layer. Then, using the peeler, grate thin but wide strips of each vegetable over the salmon.
With a zester, grate lemon peel and squeeze half of the lemon juice over other ingredients. Add salt and pepper and bake for ½ hour.

Delicious with a side of wild arugula sprinkled with white balsamic vinegar and argan or olive oil.

[Image thanks to Marionlon according to this license]

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