Enjoy this quick, easy and deliciously nutritious dish, packed with plant-based diversity and a hit of Omega-3 from the succulent salmon fillets.
2-4 fillets salmon (I used Sockeye)
1 sweet potato, cut into bite sized pieces
4 beets, cut into bite sized pieces
2 red or yellow peppers, sliced
8 Brussels sprouts, halved
1 onion, cut into chunks
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp dried basil
1 tbsp paprika
3 garlic cloves, crushed
Handful of Kalamata olives
1/2 lemon, cut into wedges
Chopped parsley or dill
Preheat the oven to 350 C. In a small bowl, combine the dried basil, paprika, crushed garlic and extra virgin olive oil. Brush some of the mixture onto the wild Alaska salmon fillets and place them back into the fridge to marinade. Scatter the sweet potato and beets onto a large roasting dish or pan and drizzle them with a tiny bit of the seasoning mix. Place in the oven for 15 minutes. Take out of the oven and add the red and green peppers, Brussels sprouts and red onion to the roasting dish. Coat with rest of the seasoning and place the dish back in the oven for 15 minutes. Next add the salmon and olives, then place the dish back in the oven for 15 minutes (or until the salmon is cooked, depending on it thickness and your preferences). Serve with a squeeze of lemon and fresh herbs.
