10 ingredients 35 minutes 4 servings
Ingredients
2 Garlic (Cloves, crushed)
3 tbsps Basil Leaves (Chopped)
1 Lemon (Juice and zest)
3 tbsps Extra Virgin Olive Oil
1 Sea Salt & Black Pepper (1 Teaspoon or to taste)
1 tbsp Coconut Oil
1 1/4 lbs Salmon Fillet
2 cups Asparagus (about 16 spears)
2 cups Brussels Sprouts (Trimmed and halved)
1 bunch Broccolini (Can use 2 cups broccoli)
Sea Salt & Black Pepper (To taste)
2 tbsps Extra Virgin Olive Oil (For drizzling)
Directions
1. Preheat oven to 400F
2. Combine fist 6 ingredients to make a sauce
3. Grease a large sheet pan or flat-ish baking tray with about a tablespoon of coconut oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
4. Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
5. Place the tray in the oven for 15 minutes, rotating half way if your oven is slightly uneven in temperature
6. Serve while hot with any additional vegetables, salads, or starchy carbs