Makes 2 Servings
Macros: 353 Cal, Fat 16g, Carbs 21g, Fibre 5g, Protein 31g
283 grams Salmon Fillet
1 Sweet Potato (medium, sliced or chopped)
2 cups Snap Peas (trimmed)
1 tbsp Coconut Oil (melted)
1/2 tsp Turmeric (ground)
1/2 tsp Ground Ginger
1/4 tsp Sea Salt
Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Arrange the salmon fillets, sweet potato, and snap peas onto the baking sheet.
In a small bowl, stir together the coconut oil, turmeric, ginger, and salt. Coat the salmon fillets and toss the veggies in the mixture.
Roast for 20 minutes, or until the salmon is cooked through and the veggies are tender. Divide onto plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately five ounces of salmon, one cup of sweet potatoes, and one cup of snap peas.
More Flavour: Add lemon juice or herbs.