One Pan Roasted Salmon and Rainbow Vegetables
Enjoy the simplicity of this one pan meal that you can have on the table in almost no time! Prep the veggies in advance and you're on the table in just over 30 minutes.
Rich in protein, omega-3 fatty acids and phytonutrients, this delicious dish is simple to prepare! The salmon is brushed with a bright citrus glaze that compliments the natural flavor of the fish. Enjoy this dish year round, and substitute any fresh seasonal vegetables.
4 cups Cherry Tomatoes
1 1/4 lbs (20 oz) Fresh Salmon Filet
2 Yellow Bell Pepper (cored and sliced)
4 cups Broccoli (chopped into small florets)
1 cup Red Onion (sliced into chunks)
1/4 cup Extra Virgin Olive Oil
1 TBS Coconut Aminos
1 Navel Orange, zested and juiced
Salt and Black Pepper to taste.
Mix coconut aminos, orange juice and orange zest together. Set Aside.
Place the cherry tomatoes, salmon, bell pepper, broccoli, and red onion on the sheet pan. Drizzle the vegetables with olive oil. Brush the salmon with the coconut aminos, orange juice and zest mixture. Sprinkle everything with salt and pepper to taste. (Add minced garlic or fresh herbs like dill, thyme, or basil, to punch up the flavor.)
Place in the oven and bake for 30 minutes, or until salmon is fully cooked. If the salmon cooks more quickly, set on a plate to rest and continue cooking the vegetables until starting to brown.
Divide between plates and enjoy!
Meal Prep: Chop vegetables and store separeately in the refrigerator for up to 2 days before cooking. Once cooked, leftovers can be stored in the refrigerator for 2-3 days in a sealed container.
To make this vegan, replace the salmon with tofu steaks or roasted chickpeas.
For more carbohydrates, add a whole grain like cooked quinoa or brown rice.
Add fresh herbs, grated ginger, minced or pressed garlic to enhance the flavor.
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