Salmon with Roasted Veggies

Per Serving

6 oz salmon 

135 g veggies (broccoli and carrots tossed in oil, lemon juice, salt, pepper, and nutritional yeast) 

100 g squash (tossed in oil) 

1 T oil

2 T seasoning sauce (lemon juice, avocado oil, salt, pepper, fines herbes, nutritional yeast) 

Equipment needed: non-stick sautee pan, lined sheet pan

Preheat the oven to 430. 

Place your veggies on a sheet pan, for 3 or 4 servings, it's best to use 2 sheet pans so that you don't crowd the veggies too much. 

When the oven reaches 430, place sheet pan(s) in the oven. Set a timer for 20  minutes. 

When 5 minutes remain, you can begin the fish. Heat up the oil in a non-stick pan, when hot, place the fish (flesh side down) in the pan. Sear for 2 minutes. 

After 2 minutes, flip the salmon. Place a lid on the pan and cook for another 2 minutes. 

When the timer goes off for the veggies, pull the sheet pan(s) from the oven. 

Toss the veggies in half of the seasoning sauce, leave the rest to finish the fish. 

Plate up the squash and veggies and then add the fish to the plate. Drizzle the remaining sauce over everything. From start to finish this dinner takes less than 25 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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