#TastyThursday – Roasted Vegetables with Salmon

There is no love more sincere than the love of food! With that in mind, this week’s recipe from Chef Zelicious is not only healthy, but is also best made with love.

 

ROASTED VEGETABLES with SALMON

image1INGREDIENTS:

2 cup broccoli florets

2 cups cremini mushrooms

2 cups chopped butternut squash

1 zucchini, sliced and quartered

1 eggplant, sliced and quartered

1 carrot sliced and quartered

1 red bell pepper, chopped

4 Shallots, peeled and chopped

1 red onion, chopped

2 tablespoons olive oil

½ teaspoon cumin seeds

4 cloves garlic, minced

1 teaspoons dried herb de Provence

Salt and freshly ground black pepper, to taste

Mixed vegetables

DIRECTIONS:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet with coconut oil.

2. Place broccoli florets, cremini mushrooms, eggplant, zucchini, carrot, red bell pepper, red onion and tomatoes in a single layer onto the prepared baking sheet.

Add olive oil, balsamic vinegar, garlic and herb de Provence; season with salt and pepper, to taste. Gently toss to combine.

4. Place into oven and bake for 12-15 minutes, or until tender.

5. Serve immediately warm.

Sautee Shallots:

2 tablespoons thinly sliced fresh sage

1 tablespoon coconut oil

¼ teaspoon sea salt

¼ teaspoon freshly ground pepper

Preparation:

1. Heat coconut oil in a heavy skillet over medium heat for few seconds. Add shallots and cook, stirring occasionally, until softened and browned, 3 to 4 minutes.

Ingredients

1 salmon fillet (1 pound) wild Alaskan caught

1 tablespoon coconut oil

1 tablespoon prepared horseradish, drained

2 teaspoons lemon juice

¼ teaspoon garlic powder

1/8 teaspoon black pepper

½ teaspoon za’atar

Directions

1. Place salmon skin side down in baking dish coated with coconut oil cooking spray. In a small bowl, combine the oil, horseradish, lemon juice, garlic powder and za’atar, pepper; spread over salmon.

2. Bake, uncovered, at 375°F for 20-25 minutes.

To prepare sweet potato and carrot.

1 big sweet potato

1 medium carrot

Cooked until tender and mash. Then combine sautéed onions.

 

Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.

For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at  561-629-0593.