Satiating Salmon with Autumn Veggies
Prep 15 min · Cook 30 min · Serves 4 · medium
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.
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
