“Keto-Friendly Israeli Salmon & Roasted Vegetable Medley with Lemon Herb Dressing”

Allergens

Fish, Nuts (optional as a garnish)

Ingredients

• 6 (6 oz) salmon fillets, skin
• on
• 1 lb cherry tomatoes
• 1 large red onion, cut into wedges
• 2 zucchinis, sliced
• 2 yellow squashes, sliced
• 1 lb asparagus, trimmed
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 tbsp capers, rinsed and drained
• 2 cloves garlic, minced
• 1/2 tsp grated lemon zest

Instructions

1. Preheat oven to 425°F (220°C). Season salmon fillets with salt and pepper, to taste. In a large bowl, toss cherry tomatoes, red onion, zucchini, yellow squash, and asparagus with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables evenly on two large baking sheets. Roast the vegetables for 15 20 minutes or until tender and slightly golden, stirring halfway through. In a small bowl, whisk together lemon juice, parsley, capers, garlic, lemon zest, remaining olive oil, salt, and pepper to taste. Set aside. Place seasoned salmon fillets on a separate baking sheet skin side down. Roast for 12 15 minutes or until cooked through and flaky.

Chef’s Insight

To achieve the perfect salmon doneness, you can check by inserting a fork into the thickest part of the fillet and twisting gently. If it flakes easily, it is cooked through.

Notes

Feel free to adjust the seasoning to your preference.