An easy week night meal or food prep option. Double the recipe for leftovers!
Ingredients
4 cup
Broccoli florets
(bite size)
1/2 medium pepper(s)
Red bell pepper
(sliced long)
1/2 medium pepper(s)
Yellow bell pepper
(sliced long)
1 large mushroom(s)
Portobello mushroom
(sliced long)
4 tbsp
Avocado oil
(or oil of choice; divided)
4 fillet (100g)
Atlantic salmon,wild, boneless
1 pinch
Salt and pepper
(to taste; divided)
1 tbsp
Garlic powder
(to taste; divided)
1 cup
Brown rice, long-grain, dry
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.
Meanwhile, prepare the rice as per package instructions.
Serve salmon and roasted veggies over rice.
Notes:
Quick Tip:
If you don't have or like one of the vegetables listed above in the ingredients, swap with your favorites or whatever you have in the fridge. Zucchini, eggplant, cherry tomatoes, and asparagus are also great for roasting. Root vegetables, such as beets, parsnips, and carrots are also good options but will require a longer cooking time.
Nutritional Highlights:
Salmon is an excellent source of protein, selenium, vitamin B12, vitamin D, and Omega-3 fatty acids.
