Lemon Rosemary Salmon

Ingredient

1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
salt to taste
1 T olive oil, or as needed

Directions

Preheat oven to 400 F.
Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 springs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Tofu Black Bean Enchiladas

Ingredients

15 oz can Black Beans (Progresso), drained
11 oz can whole Kernel (Green Giant) corn, red and green peppers, drained
1 cup (Old El Paso Thick'n) Chunky Salsa
51/3 oz (3/4 cup) firm tofu, drained (cut into 1/4 inch cubes)
1/8 t hot pepper sauce
12 (6") corn tortillas, heated
10 oz can (Old El Paso) Red Enchilada Sauce
8 oz (2 cups) shredded Cheddar cheese

Directions

Heat oven to 350 F. Oiled glass baking dish. In medium bowl, combine beans, corn, salsa, tofu and hot pepper sauce, toss to mix.

Spoon 1/3 cup tofu mixture down center of each warm tortilla, roll up. Place, seam side down, in baking dish. Pour enchilada sauce over enchiladas. Sprinkle cheese, over top.