Sheet Pan Salmon with Pesto and Veggies
Serves 1
Prep Time: 10 min.
Cook Time: 30 min.
Ingredients
- 4oz. wild-caught salmon or cod
- 2cups mixed low-carb vegetables (asparagus, cauliflower, broccoli, bell pepper, Brussels sprouts, mushrooms, zucchini)
- 1Tbsp. olive oil
- 3Tbsp. pesto (avoid pesto made with canola, look for avocado or olive oil)
- Salt and pepper to taste
Directions
- Preheat oven to 350 degrees.
- Cut vegetables into bite size pieces.
- Place vegetables on a sheet pan and drizzle with olive oil and season with salt and pepper.
- With your hands, rub the olive oil into all the vegetables.
- Move the vegetables to one side and place frozen or fresh salmon or cod on baking sheet.
- Bake for 25-30 minutes or until fish becomes flaky when pierced with a fork.
- Adjust seasoning of fish and veggies to your taste.
To Plate
Add pesto on top of fish. Eat slowly, calmly and enjoy!
Remember to log optional ingredients separately in your journal.