A simple and easy Whole30 dinner which is packed with healthy fats and Mediterranean flavor!
Author: Miranda Vasquez
Recipe type: Dinner, Mains
Cuisine: Mediterranean
Serves: 4
Ingredients
Half Side Salmon (or four separate filets) 160 oz (400-450 g)
Avocado Oil (or other high heat cooking oil/spray) 2 TBSP
Juice of 1 Lemon
Dried Oregano .5 TSP
Garlic Powder .5 TSP
Sea Salt .25 TSP
Black Pepper .25 TSP
Medium to Large Zucchini/Courgette (diced) 1 each
Grape Tomatoes (halved) 2 cup (400 g)
Pitted Kalamata Olives .5 cup (65 g)
Pitted Green Olives .5 cup (65 g)
Capers .25 cup (35 g)
Instructions
Preheat the oven to 425 F/ 200 C
Line a baking sheet with foil and brush a small amount of avocado oil (or other high heat cooking oil or spray) on the foil
Lie the salmon the pan, skin side down, and squeeze lemon juice over the salmon and sprinkle the oregano, garlic powder, salt and pepper evenly over the fish
Dice the zucchini/courgette, and combine with the tomatoes, olives and capers, and 1 TBSP of avocado oil. Pour all the veggies over the salmon
Place in the oven for approximately 20 minutes or until desired doneness. Slice the salmon into filets and enjoy!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/08/30/med-salmon/