Baked Salmon with Roasted Vegetables
15 min
Prep time
25 min
Cook time
2
Servings
420
Calories
Omega-3 rich wild salmon paired with colorful anti-inflammatory roasted vegetables. A complete anti-inflammatory meal that is as delicious as it is healthy.
Ingredients
2 servings- 2 wild-caught salmon fillets (6 oz each)
- 2 cups broccoli florets
- 1 cup sweet potato, cubed
- 1 red bell pepper, sliced
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp turmeric powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh dill for garnish
Instructions
- 1
Step 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Step 2
Toss broccoli, sweet potato, and bell pepper with 1 tbsp olive oil, garlic, turmeric, salt, and pepper.
- 3
Step 3
Spread vegetables on the baking sheet and roast for 10 minutes.
- 4
Step 4
Season salmon fillets with remaining olive oil, smoked paprika, salt, and pepper.
- 5
Step 5
Remove baking sheet, push vegetables to the sides, and place salmon in the center.
- 6
Step 6
Return to oven and bake for 12-15 minutes until salmon is cooked through.
- 7
Step 7
Serve with lemon wedges and fresh dill garnish.
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Nutrition per serving
Based on 2 servings.
420
Calories
38g
Protein
22g
Carbs
20g
Fat
5g
Fiber
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