One-pan salmon and rainbow veggies

By Donna J Davis | Recipes

Here’s another new recipe that’s definitely going on our “easy favorite” list.  On one baking sheet, place salmon filets and cut up various veggies that you may have on hand. Bake and enjoy!

Ingredients:
2 cups cherry tomatoes
10 oz. salmon filet
1 bell pepper (yellow or red)
2 cups broccoli (chop into small florets)
1/2 cup red onion (sliced into chunks)
2 Tablespoons extra virgin olive oil
1 1/2 teaspoons tamari (or Braggs Liquid Amino seasoning)
1/2 navel orange (juiced and zested)
Sea salt and black pepper to taste

Directions:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Place the cherry tomatoes, salmon, bell pepper, broccoli, and red onion on the baking sheet. Drizzle vegetables with olive oil. Brush the salmon with the tamari, orange juice, and zest. Sprinkle everything with black pepper and sea salt to taste.

Place in the oven and bake for 20-30 minutes or until salmon is fully cooked.  Serve and enjoy!

Notes:
If you aren’t a fan of any of these veggies, use what you have on hand. You can serve with rice or quinoa for a heartier meal.

Leftovers keep well in the fridge for 2-3 days.

Recipe adapted from www.thatcleanlife.com

Health benefits of salmon

Salmon is one of the best sources of Omega-3 fatty acids. A 3.5 ounce portion of wild caught salmon contains 2.6 grams of Omega-3 fatty acid.

It’s also a great source of protein. That 3.5 ounce serving contains 22-25 grams of protein.

Salmon is an excellent source of B vitamins, which work together to maintain the optimal functioning of the brain and nervous system, as well as helping to turn the food we eat into energy.

This tasty food is also high in potassium and selenium.

Whether you buy fresh salmon or frozen, you can have thawed salmon ready to make a quick, easy, and healthy dinner option no matter how busy you are.