Citrus Salmon with Roasted Vegetables

Serves 6

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.

4. Transfer the sheet pan to the oven and bake for 12-15 minutes, depending on the fillet portions (for a more golden crust, broil for the last 2 minutes of the baking time).