NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Cajun seasoning

0.5 cup Red bell pepper

0.5 cup Yellow bell pepper

1 cup Zucchini

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Slice the red and yellow bell peppers into thin strips and the zucchini into half-moons.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with sea salt and black pepper.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 15 to 18 minutes until tender and slightly charred at the edges.

• 5

  While the vegetables roast, pat the salmon fillet dry with a paper towel and rub the remaining olive oil over all sides.

• 6

  Evenly coat the flesh side of the salmon with the Cajun seasoning, pressing it gently into the fish.

• 7

  Heat a non-stick or cast-iron skillet over medium-high heat. Once hot, place the salmon in the pan, skin-side up first.

• 8

  Sear the salmon for 4 to 5 minutes per side, or until the internal temperature reaches 145°F and the spice crust is golden.

• 9

  Plate the roasted vegetables and top with the Cajun salmon fillet.

• 10

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