Salmon & Rainbow Veggies
Happy Pride!🌈
Salmon:
4 salmon fillets
2 lemons
Butter
Salt
Pepper
Garlic powder
🌈Veggies:
1 head green cauliflower, chopped
1 onion, chopped
1 c baby carrots
3 watermelon radishes, cubed
3 bell peppers, chopped
Salt
Pepper
Olive oil
Green Goddess Dressing:
4 avocados
1 bunch cilantro
1/2 c Italian flat leaf parsley
2 cloves garlic
1 jalapeño
4 limes, juiced
Olive oil
Salt
Pepper
Garlic powder
Preheat the oven to 375. Coat the radishes and carrots in EVOO and s&p. Throw them in the oven for 10 minutes. Then coat the onion and cauliflower the same way and throw those in for 30 minutes. Add the bell pepper and cook them all for another 20. (1 hour total).
In a food processor, add all the green goddess ingredients except the EVOO. Slowly pour in about 3/4 c olive oil while the processor blends. Make sure to taste it and adjust seasoning as necessary. Set aside.
Coat the tops of the salmon with salt, pepper, and garlic powder. Heat a nonstick skillet to medium high heat. Melt butter in the pan, add the salmon fillets skin side up. Let those cook for 10 minutes. Squeeze in the lemon juice. Flip them over and let them cook on that side for a few minutes.
Stab a radish with a fork to make sure it’s soft. If it’s not let them cook longer. Take all the veggies out and place them in a large bowl and add as much dressing as you want.
Sooooo good!! Please let me know if you make this!!
Recipe inspo:
https://tasty.co/recipe/roasted-veggie-salad-with-avocado-dressing