Description
A flavorful, nutrient-packed dish featuring tender baked salmon, roasted vegetables, and a hearty wild rice blend—perfect for a high protein low calorie meal.
Ingredients
2 salmon fillets (4–5 oz each), skin-on or skinless
1 tablespoon olive oil
1 cup cooked wild rice blend
1 medium carrot, peeled and chopped
1/2 medium zucchini, chopped
1/2 yellow squash, chopped
1/2 red bell pepper, chopped
1/2 cup cherry tomatoes (optional)
1/2 teaspoon garlic powder
Salt and black pepper, to taste
Fresh parsley or thyme, chopped (for garnish)
Lemon wedges, for serving
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prep vegetables: In a bowl, toss chopped carrot, zucchini, squash, bell pepper, and tomatoes with half the olive oil, garlic powder, salt, and pepper.
Roast veggies: Spread vegetables on one side of the baking sheet. Roast for 10 minutes.
Add salmon: Pat salmon dry. Brush with remaining olive oil, sprinkle with salt and pepper. Place on the other half of the baking sheet.
Continue roasting for 15 minutes or until salmon flakes easily with a fork and veggies are tender.
Warm the rice (if previously cooked) and divide between plates.
Assemble: Top rice with roasted vegetables and salmon. Garnish with fresh parsley or thyme and serve with a lemon wedge.
Notes
You can swap between quinoa for brown rice or couscous.
- Prep Time: 30 mins
- Cook Time: 20 mins