• Karri Anne Cameron

Easy Baked Salmon & Rainbow Veggies

Makes 3 Servings

Macros: 327cal, Fat 19g, Carbs 17g, Protein 33g, Fibre 6g

Ingredients:

2 cups cherry tomatoes

12 oz salmon fillet (3 x 4 oz portions)

1 yellow pepper, sliced

2 cups broccoli, chopped into small florets

2 cups cauliflower, chopped into small florets

1/2 yellow onion, sliced

2 tbsp extra virgin olive oil

Juice of 1 lemon

Sea salt & pepper (to taste)

Directions: Preheat oven to 375 degrees. Line a large baking sheet with parchment

paper. Place the salmon on the centre of the baking sheet and then spread out all of

the chopped veggies around the salmon. Drizzle the vegetables with the olive oil

and then brush the salmon with the juice of 1 lemon. Season everything with sea

salt and pepper. Bake for 30 minutes or until salmon is fully cooked.



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