Baked Salmon and Vegetables
6 new potatoes, quartered and cooked until fork tender
1⁄2 red pepper, thickly sliced
1 small red onion, peeled and cut into 6 wedges
12 green and yellow beans
1 tsp vegetable oil or olive oil
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
1⁄4 cupVegetable Broth, prepared
2 (4-6 oz/122-170 g) skinless salmon fillets
2 tbsp Salmon Rub
- Preheat oven to 350° F (180° C).
- Combine all vegetables in a large mixing bowl. Toss to combine with oil. Season with Sea Salt and Black Pepper.
- Add Vegetable Bouillon and vegetables to a large baking dish. Arrange evenly.
- Place salmon in mixing bowl and season with Salmon Rub. Place in center of baking dish. Cover with foil and bake for 10 – 12 minutes, or until salmon begins to flake.
Per serving: Calories 320, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 60 mg, Sodium 590 mg, Carbohydrate 31 g (Fibre 6 g, Sugars 6 g), Protein 27 g.