Salmon is rich is essential fatty acids EPA and DHA. Together these fatty acids reduce inflammation which may help reduce your risk of chronic inflammatory conditions such as heart disease. DHA is also required for brain and eye health.
Ingredients:
For the Salmon:
4 salmon fillets (about 6 oz each)
1 lemon, sliced
2 cloves garlic, minced
Salt and pepper to taste
Fresh dill for garnish (optional)
For the Roasted Vegetables:
2 cups broccoli florets
2 cups bell peppers, sliced
2 cups zucchini, sliced
2 tbsp olive oil
Salt and pepper to taste
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Salmon:
Place the salmon fillets on a baking sheet lined with parchment paper.
Top with lemon slices and minced garlic.
Season with salt and pepper.
Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Garnish with fresh dill if desired.
Roast the Vegetables:
On another baking sheet, spread the broccoli, bell peppers, and zucchini.
Drizzle with olive oil and season with salt and pepper.
Roast in the oven (alongside the salmon if there's room) for 20-25 minutes, or until the vegetables are tender and slightly browned.
Assemble the Dish:
Divide the roasted vegetables among four plates.
Top each plate with a salmon fillet.
Serves 4
Per 1 serving:
Calories: 360
Protein: 35 g
Fat: 18 g
Total Carbohydrate: 15 g
Fiber: 6 g
Net Carbohydrate: 9 g
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