Slow-Baked Salmon and Veggie Bowl | Bulletproof

Ingredients

• 2 cups spinach
• 14 green beans, trimmed
• 1/2 sweet potato, sliced into chips
• 6-8 broccoli florets
• 1/2 large avocado, sliced
• 15 oz. boneless wild-caught salmon (room temperature)
• Optional: 1 tbsp. wild-caught salmon roe (with no colors or preservatives)
• 1-2 tbsp. Grass-Fed Ghee or butter, melted
• A drizzle of cold-pressed olive oil or Brain Octane MCT oil
• Lemon wedges to serve
• Salt to taste