Serves 4 to 6.
* 1 smaller salmon (wild caught Alaskan, never farmed, including Atlantic, why? info here)
* organic olive oil
* salt and cracked pepper
* Cherry Creek seafood seasoning (info here)
* 1 cup of Brut Champagne/sparkling wine or a dry white wine
* zucchini and onions, cut or other veggies of your choice
Preheat oven to 400 F.
In a 9 by 13 inch baking dish baste salmon with olive oil and season with pepper, salt and seafood seasoning. Place onions on top and place veggies of your choice around the fish. Pour the wine into the baking dish. Seal the dish tightly with aluminum foil and bake until the fish is done, about 10 to 15 minutes. Don’t over bake since you want the salmon to stay moist.