Recipe of the Month: Garlic Lemon Salmon with Roasted Veggies

Garlic Lemon Salmon with Roasted Veggies

Spring is here, and what better way to celebrate than with a light, tasty meal that’s good for you too? This Garlic Lemon Salmon with Roasted Veggies is one of our favorites - we love everything on this plate and thought you might enjoy it while getting healthy too! It’s packed with omega-3s to boost brain health and fight inflammation, plus fiber and antioxidants from the veggies. Best of all, it’s made with simple, whole ingredients—no processed stuff here. What we also love is that you can swap out or add veggies that are your favorites and create your own version of a fresh, feel-good meal as the season blooms!

Recipe (Serves 2)

Shopping List:

Salmon fillets

Olive oil

Lemon

Garlic

Dijon mustard

Honey (optional)

Sea salt

Black pepper

Brussels sprouts

Zucchini

Red bell pepper

Dried thyme or rosemary

Ingredients:

2 salmon fillets (wild-caught if possible)

1 tbsp olive oil

Juice & zest of 1 lemon

2 cloves garlic, minced

½ tsp sea salt

¼ tsp black pepper

1 tsp dijon mustard

1 tsp honey (optional)

For the Roasted Veggies:

1 cup Brussels sprouts, halved

1 zucchini, sliced

1 red bell pepper, chopped

1 tbsp olive oil

½ tsp sea salt

¼ tsp black pepper

½ tsp dried thyme or rosemary

Instructions:

Preheat oven to 400°F (200°C).

In a small bowl, whisk together olive oil, lemon juice, garlic, dijon mustard, honey (if using), salt & pepper.

Place salmon fillets on a lined baking sheet. Brush the mixture over the salmon.

On a separate baking sheet, toss Brussels sprouts, zucchini, and bell pepper with olive oil, salt, pepper, and thyme.

Roast veggies for 20-25 minutes and salmon for 12-15 minutes (until flaky).

Serve with a wedge of lemon and enjoy!