msc_ecolabel

Sheet pan, everything but the bagel, salmon

Prep time 5 mins
Cooking Time 8 mins
Serves 1

Recipe By

Deborah Enos Deborah Enos is a Certified Nutritionist, also known as “The One-Minute Wellness Coach”. 

  • 1-2 MSC certified salmon fillets
  • Avocado (or similar) oil, drizzle
  • Everything But The Bagel (EBTB) seasoning
  • Your favorite vegetable
  1. Heat your oven (I used my toaster oven) to 425 degrees.
  2. Line the tray with foil-for easy breezy clean up.
  3. Drizzle the salmon with avocado oil & a healthy sprinkle of EBTB seasoning.
  4. Add your veggies. I normally use a sturdy veggie like asparagus, bell pepper or cauliflower & drizzle with oil & EBTB seasoning.
  5. Cook for 8 minutes. Yup, that's it! If it's a really thick piece of fish, you may need to add 1-2 minutes).

You can make extra and use it for lunch the next day. This is also a fantastic Sunday night food prep item.

You could turn this into a salmon bowl by adding rice or just keep it low carb/keto by eating the salmon with the veggies.
 

Ingredients

Method

  • 1-2 MSC certified salmon fillets
  • Avocado (or similar) oil, drizzle
  • Everything But The Bagel (EBTB) seasoning
  • Your favorite vegetable
  1. Heat your oven (I used my toaster oven) to 425 degrees.
  2. Line the tray with foil-for easy breezy clean up.
  3. Drizzle the salmon with avocado oil & a healthy sprinkle of EBTB seasoning.
  4. Add your veggies. I normally use a sturdy veggie like asparagus, bell pepper or cauliflower & drizzle with oil & EBTB seasoning.
  5. Cook for 8 minutes. Yup, that's it! If it's a really thick piece of fish, you may need to add 1-2 minutes).

You can make extra and use it for lunch the next day. This is also a fantastic Sunday night food prep item.

You could turn this into a salmon bowl by adding rice or just keep it low carb/keto by eating the salmon with the veggies.
 
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