Roasted Salmon and Vege Bowl

Active time: 15min Total time: 35min Servings: 2 Recipe from: Simple healthy kitchen

Why?

Image from Simple Healthy Kitchen

• Exceptionally high in bioavailable protein

• Iron & B12 powerhouse

• Supports brain & nervous system health

• Hormone & liver support

• Cortisol calming

Ingredients:

1. 1 medium sweet potato peeled and diced

2. 1 large zucchini or 2 small cut into quarter moons

3. 1 red bell pepper cored and diced

4. 1 yellow bell pepper cored and diced

5. 230gms asparagus trimmed and cut into pieces

6. 2 tablespoon olive oil divided

7. 2 salmon filets 110-130gms each

8. Salt and pepper to taste

9. Pinch red pepper flakes optional

10. 2 cups baby rocket or spinach or combo

11. 2-3 tablespoon prepared basil pesto

12. Lemon wedge for garnish

13. ¾ cup cooked quinoa ¼ cup dry quinoa cooked in ½ cup water = ¾ cup cooked

2 tablespoon finely chopped Italian parsley

How to prepare

1. Preheat oven to 200 °C. Line a baking sheet with aluminuim foil or parchment paper, set aside.

2. In a medium bowl add sweet potato, zucchini, bell peppers and asparagus. Drizzle with olive oil to coat vegetables. Salt and pepper to taste. If desired add a pinch of red pepper flakes. Place on prepared baking sheet, leaving room on the baking sheet for the salmon filets( which will be added later).

3. Place vegetables in the oven for 10 mins.

4. While vegetables are cooking prepare the salmon filets. Brush salmon filets with olive oil and generously season with salt and pepper.

5. Remove vegetables from oven (after cooking for 10 mins.) and add the salmon filets to the baking sheet with the vegetables. Return to the oven and cook until salmon is cooked and vegetables are tender (about 10-12 minutes). Depending on thickness of your salmon filets you may need to adjust the cooking time.

6. While salmon and vegetables are cooking, divide spinach/arugula between 2 bowls. If adding quinoa, mix cooked quinoa with chopped parsley and top spinach/arugula. When vegetables and salmon have finished cooking let salmon and vegetables cool for a few minutes and then divide between two bowls. Drizzle with a bit of olive oil and a squeeze of lemon if desired. Top salmon with a spoonful of pesto.

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