This quick-fix meal is perfect for busy nights and takes less than 30-minutes to prepare from start to finish. Salmon is an excellent source of omega-3 fats, which help to reduce inflammation and maintain healthy blood vessels.
- 1 boneless salmon filet, thawed, skin on
- ½ lemon, cut into rounds
- Herbs of choice (fresh is best – I only had rosemary and thyme on hand, but dill would work well), finely chopped
- Olive oil
- Salt and pepper to taste
For a balanced meal, add roasted veggies (these ones go well with salmon!):
- 3-4 large carrots, cut into strips
- Frozen asparagus (or fresh if you have it!)
- Preheat oven to 425 F (or follow package directions for baking fish).
- With skin-side down on a rimmed baking sheet (use parchment paper to avoid sticking), brush fish lightly with olive oil and sprinkle with herbs of choice, salt and pepper.
- Top fish off with several rounds of lemon. Bake in oven for 15-20 minutes (or according to package directions). Do not over bake fish!
- On another baking dish, line up chopped carrots and asparagus (if using fresh) and season with olive oil, salt and pepper. Bake for at least 20 minutes or until carrots are cooked through and golden brown.
- Pair meal with a whole grain pasta (or other whole grain). Enjoy!
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