Sheet Pan Salmon and Rainbow Veggies

PREP TIME:

5 minutes

PREP NOTES:

Cooking time:

30 minutes

YIELDS:

4 servings

INGREDIENTS:

• 1 cup cherry tomatoes
• 4 – 4 ounce wild salmon filets
• 1 yellow bell pepper (organic if possible, sliced into strips)
• 2 cups broccoli
• 1/2 red onion, sliced into bite sized pieces
• 3 tablespoons extra virgin olive oil
• 2 teaspoons gluten-free Tamari sauce
• 1 teaspoon fresh grated ginger
• salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2. Place the cherry tomatoes, salmon, bell pepper, broccoli, and red onion on the sheet pan and drizzle with 2 tbsps of olive oil, salt and pepper.
3. Mix the remaining olive oil, Tamari, orange juice, zest and ginger together with a whisk, and brush onto the salmon. Place salmon skin side down on the sheet pan.
4. Bake for 30 minutes, or until salmon is fully cooked through.
5. Divide between plates, add salt and pepper as needed. Enjoy!

NOTES:

This recipe can be used for any wild fish fillets, although cooking times will change based upon the thickness of the fillets.