Makes 2 Servings
Macros: 440 cal, fat 23g, carbs 27g, fibre 6g, protein 34g
2 cups Cherry Tomatoes
283 g Salmon Fillet
1 Yellow Bell Pepper (sliced)
2 cups Broccoli (chopped into small florets)
1/2 cup Red Onion (sliced into chunks) Extra Virgin Olive Oil
2 Tbsps Coconut Aminos
1/2 Navel Orange (zested and juiced)
Sea Salt & Black Pepper (to taste)
Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
Place the cherry tomatoes, salmon, bell pepper, broccoli, and red onion on the sheet pan. Drizzle the vegetables with olive oil. Brush the salmon with the coconut aminos, orange juice and zest. Sprinkle everything with salt and pepper to taste.
Place in the oven and bake for 30 minutes, or until salmon is fully cooked. Divide between plates and enjoy!
More Carbs: Serve with rice or quinoa.
Vegan: Use tofu steaks or roasted chickpeas instead of salmon.
Leftovers: Keeps well in the fridge for 2 to 3 days.