Satiating Salmon with Autumn Veggies
Prep 15 min · Cook 30 min · Serves 4 · medium
Free on iPhone
A nutrient-dense, protein-packed dinner perfect for breaking your intermittent fast. Baked salmon, roasted seasonal vegetables, and healthy fats keep you full for hours.
Ingredients
- 4 salmon fillets
- 2 cups brussels sprouts, halved
- 2 medium sweet potato, cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, wedges for serving
Instructions
- 1
Preheat oven to 400°F.
- 2
Toss the Brussels sprouts and sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
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