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Salmon and Roasted Potatoes and Veggies

Orange Icon  Salmon and Roasted Potatoes and Veggies

Orange Icon  Salmon and Roasted Potatoes and Veggies

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Submitted by: Kimmi

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 2

made this recipe up on a stormy summer day

  • 1/2 tsp. lemon pepper seasoning, organic
  • 1/2 tsp. dill weed, fresh, organic
  • 3/4 c. carrot, fresh, organic
  • 1/2 c. onion, any type, organic
  • 3/4 c. broccoli, fresh, organic
  • 2 med. potatoes, red, organic
  • 1/2 tsp. mustard seed, ground, organic
  • 2 tsp. honey, raw, unfiltered, organic
  • 1 tsp. garlic powder, organic
  • 1 tsp. sea salt, unrefined and pure
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 2 salmon, fresh, wild-caught

preheat over to 400 and melt butter and coconut oil on cookie sheet in oven (about a minute or 2) add cubed veggies, potatoes, mustard, honey, garlic powder and salt to pan and coat veggies with spices and oil. use the excess oil to coat salmon fillets, front and back and set aside. Return pan to oven and roast veggies for about 7-10 minutes. In the meantime, tear off 2 pieces of parchment paper and place salmon on each one of them. sprinkle lemon pepper and dill on the salmon and wrap the salmon in the parchment paper, folding down the edges to seal. remove veggies from oven and flip over, leaving some room on the edge to place the salmon. Cook an additional 7-10 min or until salmon is cooked through.

Notes: I actually nuked the potatoes and carrots in the microwave with some water to speed up cooking time. To tell if the salmon is done, it should have a transparent look to it when you check it in the middle.