Seared Salmon with Roasted Veggies

I love festive but simple-to-do, nutritious, delicious, and filling meals. I enjoy preparing this meal during wintertime. Perfect to share with family and friends, especially for special occasions. For the veggies, I used Brussels sprouts and a variety of small potatoes. Feel free to replace those veggies with others that you like. The salmon pairs well with a pesto sauce.

See video below

---

Ingredients

• 20 oz. salmon
• 1 lb. Brussels sprouts
• 1 lb. small potatoes
• 1 head garlic
• 1/2 tsp. black pepper
• 1/2 tsp. salt
• 2 tbsp. avocado oil
• 1 1/2 tbsp. coconut aminos

Cook time: 30 min
Prep time: 10 min
Servings: 4 

Directions

• Preheat the oven to 400 °F
• ​Wash the Brussels sprouts, trim their ends, and add them to an oven-safe pan
• Wash the potatoes and add them to the Brussels sprouts
• Separate the garlic head into single cloves and add to the vegetables
• Drizzle the vegetables with one tablespoon of oil and sprinkle them with salt and pepper
• Cover the pan and roast the vegetables for 30 minutes
• 20 minutes into roasting the vegetables, add 1 tablespoon oil to a heated skillet and add the salmon, flesh side first
• Sear for 4 minutes
• Flip and sear for another 3-4 minutes
• Plate the salmon and the vegetables on a serving platter 
• Serve this meal with pesto sauce

#glutenfree #holiday #lunch/dinner