A delicious citrusy high protein dinner with vegetables!
Ingredients
4 fillet (384g)
Atlantic salmon, wild
1/2 cup
Lemon juice
1 whole lemon(s)
Lemon peel (zest)
2 tsp
Garlic
(minced)
1 tsp
Dill, fresh
(chopped)
2 tbsp drained
Capers, canned
4 medium
Carrots
(peeled and sliced)
454 gm
Green/yellow string beans, raw
(washed and ends trimmed)
Instructions
Preheat oven to 350F (177C). Season fillets with salt, pepper, and lemon zest and set aside.
On a parchment-lined sheet pan, lay fish skin side down. In a small bowl, combine lemon juice, half of the minced garlic, dill, salt, and pepper, and begin to brush the lemon juice mixture all over the tops.
In another bowl, combine green beans and carrots. Drizzle the oil over the vegetables and season with salt and pepper and the other half of the minced garlic. Mix them around until they are all coated.
Place veggies on the pan around the salmon. Sprinkle the capers over the top of the fish.
Bake in the oven for 20 – 25 minutes or until the fish is cooked thoroughly and vegetables are tender.
Notes:
Nutrition Highlights
Salmonis an excellent source of protein and has a high content of Omega 3's which are essential to our body
