NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Salmon fillet

0.25 cup Cooked brown rice

1 cup Asparagus spears

0.5 cup Red bell pepper

0 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Prepare the vegetables by trimming the tough, woody ends off the asparagus and slicing the red bell pepper into thin, uniform strips.

• 3

  Place the salmon fillet in the center of the baking sheet and arrange the asparagus and bell peppers in a single layer around it.

• 4

  Drizzle the extra virgin olive oil evenly over the salmon and the vegetables.

• 5

  Whisk together the sea salt, black pepper, dried oregano, and garlic powder in a small bowl, then sprinkle the mixture over everything on the tray.

• 6

  Toss the vegetables gently with tongs to ensure they are well-coated in the oil and spices, and press the seasoning into the top of the salmon.

• 7

  Roast in the oven for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the vegetables are tender-crisp.

• 8

  While the salmon roasts, gently warm your pre-cooked brown rice in a small pan or the microwave.

• 9

  Divide the rice onto a plate, top with the roasted salmon and vegetables, and finish with a bright squeeze of fresh lemon juice before serving.