4 salmon fillets
3 raw celery stalks, about 8 inches long
1 cup fresh mushrooms, sliced
¾ teaspoon fresh dill or rosemary
1 lemon, juiced
½ teaspoon black pepper
4 medium tomatoes, sliced
Preheat oven to 375º. Sautee the celery and mushrooms briefly in a few tablespoons of water. Add the dill or rosemary. Arrange the sautéed vegetables in a baking dish. Sprinkle with about half the lemon juice and freshly grated pepper. Place the sliced tomatoes and then the fish on top. Sprinkle the remainder of lemon juice and pepper. Bake uncovered for 35-40 minutes. If necessary, add a slight amount of water to prevent the fish from drying while it bakes.