NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.25 cup Red potatoes

0.5 cup Carrots

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

0.5 whole Lemon

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Wash and dice the red potatoes into 1/2-inch cubes and slice the carrots into 1/4-inch thick rounds.

• 3

  Place the potatoes and carrots on the sheet pan, drizzle with half of the olive oil, and sprinkle with half of the oregano, garlic powder, salt, and pepper.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 15 minutes.

• 5

  While the vegetables roast, pat the salmon fillet dry with a paper towel and squeeze half of the lemon juice over the top.

• 6

  Remove the pan from the oven and move the potatoes and carrots to one side. Place the salmon fillet and the broccoli florets on the other side.

• 7

  Drizzle the remaining olive oil over the salmon and broccoli, then season everything with the remaining oregano, garlic powder, salt, and pepper.

• 8

  Place the remaining lemon slices on top of the salmon and return the pan to the oven.

• 9

  Roast for an additional 12 to 15 minutes, or until the salmon is flaky and the vegetables are tender and lightly browned.

• 10

  Serve immediately while hot, ensuring you scrape any flavorful juices from the pan onto the salmon.