An easy week night meal or food prep option. Double the recipe for leftovers!
Ingredients
50 gm
Broccoli florets
(bite size)
50 gm
Green bell pepper
(sliced long)
45 gm
Button mushrooms
(sliced)
1 tbsp
Avocado oil
(divided)
145 gm
Atlantic salmon,wild, boneless
1 pinch
Salt and pepper
(to taste; divided)
1 tbsp
Garlic powder
(to taste; divided)
Instructions
Preheat the oven to 375oF (190oC) and prepare a baking dish.
Prepare broccoli, peppers, and mushrooms as directed in the ingredient list, add to a bowl, and toss with half of the oil, salt, pepper, and garlic powder.
Add the salmon to the baking dish, then top the salmon with the rest of the oil, and seasonings.
Arrange the veggies around the salmon and place the baking dish in the oven.
Cook for 20-30 minutes shaking or flipping vegetables halfway through.
Serve salmon and roasted veggies while hot.
Notes:
Quick Tip:
If you don't have or like one of the vegetables listed above in the ingredients, swap with your favorites from your food list. Zucchini, eggplant, and asparagus are also great for roasting. Root vegetables are also good options but will require a longer cooking time.
