Top 100 Five-Ingredient Dinners

This recipe is excellent and I'm sure I'll be making it every week during these chilly winter months. The only change I made was to use 1/2 pound fresh baked salmon that I had on hand instead of 7 oz canned salmon. I particularly liked how the flavors of the zucchini and red pepper complimented the salmon!

I added bacon to it, was delicious.