- 37% of daily value
- 45% of daily value
- 1lb of wild-caught salmon
- 3 heads of fresh broccoli
- 4 cups of diced red potatoes
- ½ large lemon or 1.5 tbsp lemon juice
- 3 tbsp of olive oil or coconut oil
- 2 tbsp of Sriracha
- 1 tbsp of dried rosemary
- 1 tbsp of dried basil
- 1 tbsp oregano
- 2 tsp of garlic powder
- 2 tsp of salt
- 2 tsp of freshly ground black pepper
- 2 tsp of red pepper flakes
Preheat the oven to 400 degrees Fahrenheit. Place tinfoil on a shallow cookie sheet with raised edges. Drizzle and evenly spread 1 tbsp of olive/coconut oil on to the cookie sheet. Place the 1lb wild-caught salmon on the cookie sheet.
In a small bowl, combine rosemary, basil, oregano, salt, and black pepper. Sprinkle half of this mixture on top of the salmon. Add red pepper flakes and lemon juice. In a large bowl toss the red potatoes diced in to bite-sized pieces with 2 tbsp of olive oil/coconut oil, garlic powder and the remaining seasoning mixture used for the salmon.
Place the potatoes on a tin foil-lined cookie sheet with raised edges. Once preheated, place the salmon in the middle rack of the oven and the potatoes in the rack below the salmon at the same time. Allow both the cook for 25 minutes.
After 25 minutes remove the salmon, decrease the oven temperature to 375 degrees Fahrenheit and continue baking the potatoes for 5 minutes. While the salmon and potatoes are cooking, trim and chop the 3 heads of fresh broccoli in to bite-sized pieces.
Place the broccoli in 1 inch of boiling water and simmer in a covered saucepan on medium heat for 5 to 8 minutes. Try to time the broccoli so that it’s finished right when the potatoes finish cooking. I typically plate the salmon first and then add the roasted potatoes followed by the steam broccoli. Only after I plate all three items do finish the broccoli with a drizzle of Sriracha.
This recipe will provide 2 servings. Feel free to sub out any of the three components based on your taste preferences and dietary requirements.