Crispy Salmon with Balsamic Roasted Vegetables
Ingredients
- 1 salmon fillet
- Salt to taste
- Pepper to taste
- Garlic powder to taste
- Avocado oil or olive oil
- 1 pound brussels sprouts
- 2-3 carrots
- 1/2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Kale as needed
Preparation
Heat a skillet over medium heat and add avocado or olive oil.
Take a salmon fillet and sprinkle with salt, pepper, and garlic powder.
Cook the salmon for 3 minutes on each side.
Cut 1 pound of brussels sprouts in half and add to a bowl.
Cut 2-3 carrot stalks into rounds and add to the bowl.
Coat the vegetables with 1/2 tablespoon olive oil and 1 tablespoon balsamic vinegar, and sprinkle with salt and pepper.
Bake the vegetables at 425°F for 35 minutes.
Serve with sautéed kale and drizzle everything with olive oil and balsamic vinegar.
Note: Salmon cooks in about 6 minutes, and veggies can be made in larger batches for leftovers.
