NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

2 slice nitrate-free pepperoni

0.33 cup yellow potato

1 cup zucchini

0.5 cup carrots

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Dice the yellow potato and carrots into 1/2-inch cubes and toss with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes and carrots on the baking sheet and roast for 15 minutes.

• 4

  While the root vegetables roast, slice the zucchini into rounds and finely dice the pepperoni slices.

• 5

  Move the roasted vegetables to the sides of the pan, add the zucchini, and place the salmon fillet in the center.

• 6

  Season the salmon with the dried oregano, lemon juice, and remaining olive oil, then press the diced pepperoni onto the top of the fish.

• 7

  Bake for an additional 12 minutes until the salmon is flaky and the pepperoni is crispy.