Zesty Citrus Salmon with Roasted Sweet Potato Medley

Ingredients

• 4 6-oz salmon fillets, wild-caught preferred
• 2 medium sweet potatoes, peeled and cubed
• 2 medium bell peppers, assorted colors, sliced
• 1 medium zucchini, halved and sliced
• 2 tbsp olive oil, for roasting
• 1/4 cup orange juice, freshly squeezed
• 2 tbsp lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tsp dried oregano
• to taste salt and pepper

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   In a large bowl, toss the sweet potato cubes, bell pepper slices, and zucchini slices with 1 tbsp olive oil. Season with salt and pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until vegetables are tender and lightly browned.