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


  1. Allow the salmon to come to room temperature before baking. Begin preparing the veggies and other ingredients.
  2. 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.
  3. 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.

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