Oven-baked salmon with summer vegetables

Ingredients:

• 4 salmon fillets (preferably wild) 170g each.
• 2 yellow zucchini, quartered lengthwise, then halved crosswise
• 2 tbsp. l. olive oil
• 1/4 cup chopped mixed herbs (such as dill, tarragon, and/or parsley)
• 0.6 kg cherry tomatoes of different colors, cut in half or into quarters if large
• 4 green onions, chopped

Preparation:

1. Position a rack in the upper third of the oven and preheat to 425°F (220°C). Toss the zucchini with 1 tablespoon of olive oil on a baking sheet; sprinkle with 1/2 teaspoon of salt and a little pepper. Roast in the oven until soft and golden brown around the edges, 15 to 20 minutes.
2. Meanwhile, season the fish with 0.5 teaspoon each of salt and black pepper and sprinkle with 2 tablespoons of fresh herbs. Refrigerate until ready to fry. In a bowl, combine the tomatoes with the green onions, the remaining 2 tablespoons of fresh herbs, 1 tablespoon of olive oil, and 0.5 teaspoon of salt.
3. Remove the zucchini from the oven and rake it to one side of the baking sheet. Place the fish on the other side, green side up. Return to the oven and bake until the salmon is cooked through and the zucchini is golden brown, about 7 minutes. Serve the salmon and zucchini with a tomato salad.