Paleo Whole30 Garlic-Caper Salmon with Roasted Vegetables
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!