NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup zucchini

1 cup red bell pepper

1 tbsp dijon mustard

2 tbsp fresh parsley

1 tbsp fresh dill

1 tbsp lemon juice

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and the red bell pepper into bite-sized strips.

• 3

  Place the vegetables on one side of the baking sheet, drizzle with olive oil, and toss with half of the sea salt, black pepper, and garlic powder.

• 4

  Pat the salmon fillet dry with a paper towel and place it on the other side of the baking sheet.

• 5

  In a small bowl, finely chop the parsley and dill, then mix them with the Dijon mustard to create a thick herb paste.

• 6

  Spread the herb-mustard mixture evenly over the top of the salmon fillet, then season the fish with the remaining salt, pepper, and garlic powder.

• 7

  Roast in the oven for 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender with a slight char.

• 8

  Remove from the oven and squeeze the fresh lemon juice over both the salmon and the roasted vegetables before serving.