Roasted Wild Salmon with Anti-inflammatory Vegetables
This meal is perfect either for family or solo dinners. It’s very easy and quick to make but at the same time, it’s delicious and very satisfying. The ingredients used in this dish are full of anti-inflammatory properties. The leftovers make great next-day meal.
Ingredients:
1 red onion
1 broccoli
2 sweet potatoes
4 tablespoon of olive oil
1 teaspoon of: dried garlic powder, oregano, dried sage, dried thyme
4 salmon fillets or side of salmon, preferably skinless and boneless
fresh rosemary (optional)
half a lemon (optional)
chopped flat leaf parsley and cherry tomatoes to garnish (optional)
Directions:
Preheat the oven to 200°C (400F).
Cut the onion, sweet potatoes, in approx 2 cm pieces, pull broccoli florets apart.
Mix olive oil with dry herbs.
Toss half of the oil and spice mixture with the vegetables.
Brush the salmon with the remaining oil and herb mixture and let it rest in the fridge.
Spread the vegetables evenly on the baking sheet, add some rosemary and place in the oven for 20 minutes.
Remove the pan from the oven and toss the vegetables.
Place the salmon fillets or side of salmon amongst the vegetables, add two lemon quarters on a side of the fish for the aroma (optional).
Bake for approx 15 minutes until the salmon is cooked through and flakes easily with a fork.
You can serve it as it is or garnish the dish with sweetcorn, cherry tomatoes and flat leaf parsley.
