NUTRITION

SERVINGS

INGREDIENTS

5 oz Smoked mackerel

0.5 medium Yukon gold potato

1.5 cup Broccoli florets

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into half-inch cubes and place them in a bowl with the broccoli florets.

• 3

  Drizzle the vegetables with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing until evenly coated.

• 4

  Spread the potatoes and broccoli in a single layer on the prepared baking sheet.

• 5

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the potatoes are golden and the broccoli edges are slightly charred.

• 6

  While the vegetables roast, gently flake the smoked mackerel into large chunks, removing any skin or small bones if necessary.

• 7

  Place the warm roasted vegetables on a plate and top with the smoked mackerel.

• 8

  Finish the dish with a bright squeeze of fresh lemon juice over the fish and vegetables before serving.