Deviled Salmon with Parmesan Fries & Zucchini

Recipe from Woman’s Day

Serves 4

• 2 medium zucchini (about 12 oz), cut into 3/4 inch thick rounds
• 2 tsp olive oil
• 1/8 tsp salt
• 1/8 tsp pepper
• 4 pieces salmon fillets (6 oz each)
• 4 tbsp creamy mustard spread (such as Dijonnaise)
• 12 oz (4 cups) frozen shoestring french fries
• 2 tbsp grated Parmesan cheese
• 1/2 tsp paprika
• 1 cup cherry or grape tomatoes

1. Heat oven to 500°F.  Line 2 rimmed baking sheets with nonstick foil.
2. Put zucchini in 1 pan; toss with olive oil, salt and pepper; spread in even layer on 1 side of pan.  Put salmon on other side; coat top of each piece with 1 tbsp mustard spread. 
3. Put fries in other pan; toss with Parmesan cheese and paprika; spread evenly. 
4. Roast 10 minutes or until salmon is cooked through.  Remove to a platter.  Add tomatoes to pan with zucchini.  Retoss fries; return both pans to oven.  Roast 5 minutes or until fries are crisp and zucchini and tomatoes are tender.  Add to platter.