High Fructose Corn Syrup Free Whole30 Garlic-Caper Salmon with Roasted Vegetables
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 2 medium zucchini, cut into 1-inch half-moons
- 1 large red bell pepper, seeded and cut into 1-inch pieces
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the garlic-caper sauce
- 4 cloves garlic, thinly sliced
- 2 tbsp capers, drained
- ½ cup chicken broth
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tbsp ghee
- 2 tbsp fresh flat-leaf parsley, roughly chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). On a large sheet pan, toss the zucchini, red bell pepper, and cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread into a single layer, making sure the pieces are not overlapping.
- 2
Roast the vegetables on the center rack for 20–25 minutes, stirring once halfway through, until the zucchini is tender and lightly browned at the edges and the tomatoes have burst.
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