One Pan Salmon & Veggies

Ingredients

• 1 lemon, zested
• 1 orange, zested
• 1 lime, zested
• 6 garlic cloves, microplaned
• ½ teaspoon Himalayan salt
• ¼ cup ghee, melted (can substitute avocado 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

Step 1

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

Step 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.

Step 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.

Step 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 Information

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