INGREDIENTS
20 ozs
salmon fillets
13 ozs
zucchini
13 ozs
yellow squash
2
shallots
1 clove
garlic
2 1/2 Tbsps
olive oil
1 serving
salt and pepper
1 1/2 Tbsps
lemon juice
2 larges
roma tomatoes
1 Tbsp
fresh thyme
3/4 tsp
oregano
1/2 tsp
dried marjoram