Satiating Salmon Salad with Roasted Veggies
Prep 20 min · Cook 25 min · Serves 4 · medium
A nutrient-dense, high-protein meal perfect for breaking your intermittent fasting window. This salmon salad is loaded with healthy fats, fiber, and balanced macros to keep you full and satisfied.
Ingredients
- 4 salmon fillets
- 2 medium sweet potatoes, cubed
- 2 cups brussels sprouts, halved
- 2 tbsp olive oil
- 6 cups mixed greens
- 1 avocado, diced
- 2 tbsp lemon juice
- salt and pepper, to taste
Instructions
- 1
Preheat oven to 400°F. Toss the cubed sweet potatoes and brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.
- 2
Season the salmon fillets with salt and pepper. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Cook the salmon for 4-5 minutes per side, until flaky.
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