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Hi, I'm Valerie! I'm a Social Media Marketing Consultant and visual storyteller based in Portland, OR. Let's Regale is a space filled with bits + bites of food, life and travel that are part of my everyday life. It's a breeding ground for ideas and excitement for a balanced and inspired lifestyle.


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ROASTED VEGGIE & SALMON BAKE

ROASTED VEGGIE & SALMON BAKE

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Here's another delicious recipe, and the last of gr8nola's #TheGr8Cleanse! You are going to love the sweet and spicy combo of veggies in this salmon bake, and with four servings you can have dinner for yourself for the week, or for your whole family! It's also very easy and simple to whip up during the week and not to mention nutritiously packed.

What You'll Need

4 - 4 oz pieces of salmon
2 lemons, sliced in medallions
1 red bell pepper, sliced
1 onion, sliced
3 cups baby spinach
1 zucchini, sliced in medallions
16 mushrooms, sliced in half
1 delicata squash, sliced
2-3 garlic cloves
2 tsp ghee or coconut oil
A pinch of sea salt
2 tbsp parsley, chopped
1 tbsp dried oregano
Optional: Red Chili Flakes for a kick of heat

What You'll Need To Know

1. Preheat oven to 400F. In a baking sheet add salmon and season with sea salt and place lemon medallions over each salmon filet.

2. In a mixing bowl, toss and coat vegetables with ghee or coconut oil and season with sea salt, parsley and dried oregano.

3. Add vegetables to the baking sheet and cover with aluminum foil.

*Depending on your oven and how thinly sliced your squash is.

Makes 4 servings.

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