Citrus Roasted Salmon and Veggies
Serves 4
1 lemon, zested
1 orange, zested
1 lime, zested
6 garlic cloves, chopped
½ teaspoon salt
¼ cup avocado oil
4 wild-caught salmon fillets (4-6 ounces per fillet)
2 small fennel bulbs, sliced into ½-inch wedges
6 small carrots, halved lengthwise
1 small cauliflower, cut into florets
2 cups Brussels sprouts, quartered
2 cups zucchini, chopped into bite-sized pieces
⅓ cup black olives
1 cup cherry tomatoes, halved
- Allow the salmon to come to room temperature before baking. Begin preparing the veggies and other ingredients.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Combine the lemon zest, orange zest, lime zest, garlic, salt, and avocado oil in a mixing bowl.
- Pat the salmon dry, then arrange the salmon and various veggies on the sheet pan. Drizzle all of the citrus oil over the veggies and salmon.