| 9 | 40 | 289 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 4 cup | Broccoli florets (bite size) |
| 1/2 medium pepper(s) | Red bell pepper (sliced long) |
| 1/2 medium pepper(s) | Yellow bell pepper (sliced long) |
| 1 large mushroom(s) | Portobello mushroom (sliced long) |
| 341 gm | Atlantic salmon,wild, boneless (oz; fillet) |
| 1 pinch | Salt and pepper (to taste) |
| 4 tbsp | Avocado oil (divided between salmon and veggies) |
| 1 tbsp | Garlic powder (to taste, divided between veggies and salmon) |
| 8 cup | Arugula |
Preheat oven to 375 degrees.
Prepare veggies, add to a bowl and toss in half of the oil and seasonings.
Add a small amount of oil to the pan where you want to add salmon and then add salmon to pan, then add the rest of the oil and seasonings to the top of the salmon.
Place veggies around salmon and place in pre heated oven.
Cook for 20-30 minutes; shaking or flipping vegetables half way through. Ready to eat out of the oven. Serve on a bed of your choice of greens.
| Meat | 0.9 |
| Vegetables | 3.4 |
