Whole30 Salmon on Roasted Broccoli with Lemon Vinaigrette
 
 
Author:
Serves: 4 each
Ingredients
  • Broccoli Florets 1" x 1" 8 cups (1400 g)
  • Avocado Oil 1.5 TBSP
  • Salmon Filet 4 each
  • Coconut Oil, Melted 1 TBSP
  • Sea Salt and Black Pepper to Taste
  • Pecans 1 cup (125 g)
  • Blueberries 1 cup (150 g)
  • Onion, Sliced .25 cup (25 g)
Lemon Vinaigrette
  • Paleo Mayo .5 cup (115 g) - recipe here
  • Zest and Juice of 1 Lemon
  • Garlic Cloves, Minced 3 each
  • Apple Cider Vinegar 2 TBSP
Instructions
  1. Preheat the oven to 350 F / 180 C and line two baking sheets with foil.
  2. Toss the broccoli florets in the avocado oil and spread across the baking sheets - sprinkle with salt and pepper to taste. I recommend at least 1 TSP of each!
  3. Roast the broccoli for about 20-25 minutes.
  4. Once the broccoli is done, place the salmon on foil and brush both sides with the melted coconut oil. Place skin side down and sprinkle the top with sea salt and pepper to taste.
  5. Bake in the oven for about 10-12 minutes, to desired doneness.
  6. In a small jar, add all the ingredients for the lemon vinaigrette and shake like crazy to combine. If it's too thick, you can add about 1 TBSP of water until desired consistency is achieved.
  7. In a large bowl toss the broccoli in the lemon vinaigrette and then spread across plates, top with the salmon, pecans, blueberries, and onion and enjoy!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/05/16/creativity-salmon-broccoli-lemon-vinaigrette/