Slow-Baked Salmon and Veggie Bowl
Slow-baked salmon is melt-in-your-mouth tender and super simple. Pair it with your favorite vegetables (fresh or frozen!) for an easy meal.
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Cooking tools:
- Oven
- Parchment paper
- Baking sheet
- Tongs
- Steamer basket
- Small-medium saucepan
- Stove
- Paper towel
- Pastry brush
- Fork
- Plate
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Kitchen timer
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
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