Roasted Salmon and Vegetable MedleyPosted by Phyllis Fox on Mar 11, 2021 in Uncategorized | Comments Off on Roasted Salmon and Vegetable Medley
Roasted Salmon and Vegetables
a simple sheet-pan weeknight meal
Preheat Oven to 400 degrees.
3-4 oz Salmon per person (thaw earlier in water bath if frozen)
Rinse filets and pat dry. Brush with Extra Virgin Olive Oil (EVOO) or Avocado Oil. Add a sprinkling of salt and pepper. A slice or a squeeze of fresh lemon juice is nice. Place in roasting pan.
PREPARE A VEGETABLE MEDLEY
Wash and chop whatever fresh vegetables you have on hand, such as carrots, broccoli, cauliflower, asparagus, sugar snap peas, tomatoes, zucchini, yellow squash, etc. Prepare enough so each person has 2-3 cups for a serving.
Toss vegetables with a tablespoon or so of EVOO or Avocado Oil in a bowl. Add salt and pepper. A teaspoon of other herbs such as basil, Italian seasoning, rosemary, etc. can be added. Place in roasting pan along with salmon.
Roast salmon and vegetables for 15-20 minutes depending upon the size of your salmon filets. Salmon is ready when it flakes easily when tested with a fork.
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