Mediterranean Salmon & Roasted Veggie Bowl

Mediterranean · 35 min · Fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein, paleo

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Ingredients

• 4 (6 oz each) Salmon fillets
• 1 cup Cherry tomatoes
• 2 medium Zucchini
• 1 large Red bell pepper
• 3 tbsp Olive oil
• 1 Lemon
• 3 Garlic cloves
• 1 tsp Dried oregano
• to taste Salt
• to taste Black pepper

Method

1. Preheat oven to 400°F (200°C).
2. Chop zucchini and red bell pepper into bite-sized pieces. Toss vegetables with 1 tablespoon olive oil, half the garlic (minced), oregano, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
3. While vegetables are roasting, season salmon fillets with salt, pepper, and remaining garlic. Heat 1 tablespoon olive oil in a skillet over medium heat.
4. Cook salmon skin-side down for 4-5 minutes, then flip and cook another 3-4 minutes until cooked through.
5. Slice lemon and prepare cherry tomatoes. After roasting, toss vegetables with cherry tomatoes and a squeeze of lemon juice.
6. Assemble bowls: divide roasted vegetables and tomatoes among serving bowls, top with a salmon fillet, and garnish with additional lemon wedges if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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