Roasted Salmon with Autumn Veggies

Ingredients

• 4 6-oz salmon fillets, wild-caught
• 2 medium sweet potatoes, peeled and cubed
• 1 lb brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 1 cup quinoa, dry
• 1 lemon, juiced
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Toss the sweet potatoes and brussels sprouts with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.