I love this super easy and family pleasing recipe. The great thing is also that if you find wild salmon on sale, this is also cost effective. For me, I like to throw in anything else I have leftover in the fridge. So, for this recipe, I’ve included some leftover fennel bulb and cherry tomatoes.
- 2 Tbsp olive oil or avocado oil
- 2 Tbsp lemon juice
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp smoked sea salt
- 1 large or two small zucchini diced
- 1 pint cherry tomatoes (you can cut in half if they’re large)
- 1 small fennel bulb sliced
- 2 cups broccoli florets
- 4 4-6 oz salmon fillets (skin on)
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- In a small mixing bowl, whisk olive oil, lemon juice, cumin, paprika and salt.
- On parchment paper-lined baking sheet scatter the veggies and pour half the sauce on top. Toss to coat the veggies and then spread them out evenly as possible on the sheet. Bake in the oven for 10 minutes. Then remove and add the salmon fillets skin-side down. To do this, move the veggies just enough to fit the fillets being sure that veggies are between the fillets. Then pour the rest of the sauce on the fish.
- Place pan back into oven and bake til salmon is done. I like mine not too pink in the middle so I bake it for about 15 minutes. If you like yours more medium rare, go for 8 to 10 depending on thickness.
- Serve salmon with veggies right away.
Hope you enjoy this and do let me know what you think by commenting on social media @jessicagreenwellness.