- 2 wild-caught salmon fillets (4–6 oz each)
- 1 tbsp coconut oil (melted) or olive oil
- ½ tsp sea salt
- ½ tsp dried oregano
- ½ tsp garlic powder (optional, if tolerated)
- 1 medium zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 cup carrot sticks
- 1 tbsp olive oil (for veggies)
- ½ tsp sea salt (for veggies)
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place salmon fillets on one side of the baking sheet. Brush with melted coconut oil or olive oil, then sprinkle with salt, oregano, and garlic powder (if using).
- In a bowl, toss zucchini, broccoli, and carrots with olive oil and salt. Spread evenly on the other side of the baking sheet.
- Roast for 15–18 minutes, until salmon flakes easily with a fork and vegetables are tender.
- Plate salmon with roasted vegetables and serve warm.
