one-pan salmon and veggies

Always try to choose wild-caught Salmon. It’s a great source of anti-inflammatory omega-3 fats to support optimal brain function, provides plenty of clean protein, contains high amounts of vitamin B12 for neurological health and healthy blood cells, and also has lots of immune-supporting selenium. 

I love one "One-Pot" meals as they are great for busy lifestyles. Add it to a variety of colorful, fiber-rich veggies and you have a complete meal to enjoy. 

Makes: 4 servings     Prep Time:  15 minutes     Cook Time:  12-15 minutes

Ingredients:

• 1 lemon, zested
• 1 orange, zested
• 1 lime, zested
• 6 garlic cloves, minced 
• ½ teaspoon Himalayan salt
• ¼ cup ghee, melted (can substitute olive oil)
• 4 wild-caught salmon fillets (4-6 ounces per fillet)
• 2 small fennel bulbs, sliced into ½-inch wedges
• 6 small carrots, halved lengthwise
• 1 small romanesco or cauliflower, cut into florets
• 2 cups Brussels sprouts, quartered
• 2 cups zucchini, chopped into bite-sized pieces
• ⅓ cup black olives
• 1 cup cherry tomatoes, halved

Method:

1. Allow the salmon to come to room temperature before baking. Begin with the other preparations in the meantime.

2. Preheat the oven to 400°F and line a baking sheet with parchment paper. Combine the lemon zest, orange zest, lime zest, garlic, salt, and melted ghee or oil in a mixing bowl.

3. Pat the salmon dry, then arrange the salmon and various veggies on the sheet pan. Drizzle all of the citrus ghee over the veggies and salmon.

4. Transfer the sheet pan to the oven and bake for 12-15 minutes, depending on the fillet portions (for a more golden crust, broil for the last 2 minutes of the baking time). 

Nutritional analysis per serving: Calories: 535, Total Fat: 27g, Saturated Fat: 10g, Cholesterol: 133mg, Fiber: 12g, Protein: 43g, Carbohydrates: 34g, Net Carbs: 21g, Sodium: 633mg, Sugars: 16g, Sugar Alcohols: 0g

Recipe Compliments and adapted Dr. Mark Hyman