Broiled Rosemary Salmon & Roasted Winter Vegetables

I'm going crazy over a couple of things.
First, (and don't poke fun) is The Eagles - Please Come Home For Christmas playing on my speakers right now. SO GOOD! There are just a few Christmas tunes that really get me in the spirit, ya know? Like this one, and pretty much any redition of Have Yourself a Merry Little Christmas. Especially Kenny G's.
The Eagles and Kenny G. Who AM I?

The second thing I'm crazy for right now are these two recipes I'm posting. YUM. YUM. YUM. in all caps doesn't do it enough justice.
The simplicity. The flavors. The fresh herbs. The health.
The FLAVORS. The FRESH HERBS. They are there. And they are speaking volumes to me.
Let them speak volumes to you.



Broiled Rosemary Salmon
(adapted from Skinny Taste)

2 pieces of wild salmon
olive oil (for coating bottom of pan)
2 tsp fresh lemon juice
2 tsp fresh, chopped rosemary
2 cloves garlic, pressed
salt and fresh pepper to taste

Combine lemon juice, rosemary, salt, pepper and garlic. Spoon mixture onto fish.

Coat bottom of pan with olive oil. Broil 4" from the heat until fish flakes easily when tested with a fork, approx. 4-6 minutes. If fish is more than 1" thick, gently turn it halfway through broiling. But DON'T OVERCOOK YOUR FISH. If anything, take it out of the oven just before it gets (too) flaky.

Roasted Fall/Winter Vegetables
(adapted from All Recipes)

1 small butternut squash, cubed (next time I will sub this for brussel sprouts)
1 red bell peppers, seeded and diced
1 small sweet potato, peeled and cubed
2 Yukon Gold potatoes, cubed
1 red onion, quartered
1 handful baby carrots
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup (maybe a little less) olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Preheat oven to 475 degrees F.
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

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Does anyone watch Chopped on the Food Network Channel? Eric and I watch weekly and after watching the dessert round, Eric's sweet tooth was screaming for sugar. Seeing as we have no dessert in the house this week, because we're eating healthy, I told him to go search the cupboards and try to whip up something resembling dessert (ala Chopped). His only requirement was to use bananas. And this, is what he came up with.
"Banana with melted semisweet chocolate chips, peanut butter, and crushed honey nut Joe-O's"
Ta-da! :)