Ingredients
- 5 oz (142 g) wild caught salmon
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- Salt and pepper to taste
- 1 3/4 cup (262 g) small red potatoes, quartered
- 1 tbsp (14 g) avocado oil
- 1/2 tsp (0.5 g) dried dill
- 1/2 tsp (0.5 g) dried minced garlic
- 1 cup (55 g) mixed salad greens
Directions
- Preheat oven to 400°F (204°C).
- Drizzle half of the lemon juice over salmon and season with lemon zest, salt, and pepper.
- Toss potatoes and salad greens (separately) each with 1/2 tbsp avocado oil and remaining lemon juice. Season potatoes with dried dill and garlic.
- Place salmon and potatoes on an oven safe baking sheet and bake for 15 – 20 minutes.
- Enjoy warm with the side salad.
Servings: 1
Prep time: 10 minutes
Cooking time: 15 – 20 minutes
Nutrition Info
Calories: 556, Carbohydrate: 52 grams, Protein: 38 grams, Fat: 23 grams
