Super Easy One Pan Salmon and Veggies

Ingredients

• 1 lemon, zested

• 1 orange, zested

• 1 lime, zested

• 6 garlic cloves, microplaned

• ½ teaspoon salt

• ¼ cup ghee, melted (can substitute avocado oil)

• 4 wild-caught salmon fillets (4-6 ounces per fillet)

• 2 small fennel bulbs, sliced into ½-inch wedges

• 6 small carrots, halved lengthwise

• 1 small Romanesco or cauliflower, cut into florets

• 2 cups Brussels sprouts, quartered

• 2 cups zucchini, chopped into bite-sized pieces

• ⅓ cup black olives

• 1 cup cherry tomatoes, halved

Preparation

Equipment Needed:

Sheet pan needed; zester helpful

Step 1

Allow the salmon to come to room temperature before baking. Begin with the other preparations in the meantime.

Step 2

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Combine the lemon zest, orange zest, lime zest, garlic, salt, and melted ghee or oil in a mixing bowl.

Step 3

Pat the salmon dry, then arrange the salmon and various veggies on the sheet pan. Drizzle all of the citrus ghee (or oil!) over the veggies and salmon.

Step 4

Transfer the sheet pan to the oven and bake for 12-15 minutes, depending on the fillet portions (for a more golden crust, broil for the last 2 minutes of the baking time).