Sheet-Pan Salmon and Herb-Roasted Vegetables
Ingredients
Avocado oil spray
2 cups (300g) rainbow carrots, peeled and sliced into coins
3 cups (450g) Brussels sprouts, trimmed and halved
1 teaspoon all-purpose seasoning
1 teaspoon herb seasoning
2 (4-ounce/113g) wild-caught salmon fillets
2 cups (300g) trimmed green beans
1 tablespoon minced parsley
Pumpkin seeds, for garnish
Directions
Preheat oven to 400ºF (205ºC) and line a large baking sheet with parchment paper.
In a large bowl, mist the carrots and Brussels sprouts generously with avocado oil. Toss with all-purpose and herb seasonings. Place sprouts in a single layer on the baking sheet, leaving space at one end.
Arrange the salmon and green beans in the extra space. Again, coating generously with avocado oil.
Bake for 20 minutes, switching the oven to the broil setting for the last 2–3 minutes, if desired, to crisp the edges of the veggies and salmon.
Divide between two bowls. Sprinkle with fresh parsley and pumpkin seeds; serve immediately.
Serves: 2 | Serving Size: 1/2 recipe
Nutrition (per serving): Calories: 377; Total Fat: 10g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 65mg; Sodium: 379mg; Carbohydrate: 38g; Dietary Fiber: 13g; Sugar: 14g; Protein: 38g