NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

2 tsp avocado oil

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Place the broccoli florets, sliced red bell pepper, and sliced zucchini on the baking sheet.

• 3

  Drizzle the vegetables with 1 tsp of avocado oil and season with a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the vegetables for 15-18 minutes until they are tender-crisp and slightly browned at the edges.

• 5

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with ground turmeric, garlic powder, and the remaining salt and pepper.

• 6

  Heat the remaining 1 tsp of avocado oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy and golden.

• 8

  Carefully flip the salmon and cook for another 2-3 minutes, or until the internal temperature reaches 145°F.

• 9

  Plate the roasted vegetables and top with the golden salmon fillet.

• 10

  Finish with a fresh squeeze of lemon juice over the entire dish before serving.