About
Sunny Salmon & Veggies Dinner is just so special! The salmon is succulent, flaky, and tender, just eager to be scooped up to your eager taste buds! The roasted asparagus and sweet red peppers are flavorful and garden-fresh, and everything is coated in tangy lemon juice for added deliciousness! It's a simple yet scrumptious and speedy meal ready to impress! Sunny Salmon & Veggies Dinner makes your evening something to remember!
Ingredients
- 1 (1 1/2-pound) salmon fillet, cut into 4 equal portions
- 2 tablespoons coconut oil, melted, divided
- 1 pound fresh asparagus, woody ends trimmed
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1 teaspoon salt
- black pepper, optional, to taste
- lemon juice, to taste
- fresh rosemary sprigs, to taste, for garnish
- lemon wheels, optional, to taste, for garnish
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Grease a 15x10-inch baking pan.
Step 3 -Add the salmon fillets to the prepared baking pan.
Step 4 -Evenly drizzle 1/2 of the oil over the salmon fillets.
Step 5 -In a large bowl, add the asparagus, the red peppers, and the remaining oil and toss to coat.
Step 6 -Arrange the vegetable mixture around the salmon fillets in the baking pan.
Step 7 -Evenly sprinkle the salmon fillets and the vegetable mixture with the salt and the black pepper.
Step 8 -Evenly drizzle the salmon fillets and the vegetable mixture with the lemon juice.
Step 9 -Roast until the salmon fillets flake easily with a fork and reach an internal temperature of 145 degrees F and the vegetables are tender, about 12-15 minutes.
Step 10 -Serve garnished with the rosemary sprigs and the lemon wheels.
