Ingredients:
- 2 salmon fillets (skin on)
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 ripe avocado
- 2 tbsp lemon juice
- 1/4 cup chopped cilantro
- 1/4 cup plain Greek yogurt
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 zucchini, diced
- 1/2 tsp cumin
- 1/4 tsp paprika
Instructions:
- Preheat oven to 400°F (200°C). Toss bell peppers and zucchini with olive oil, cumin, and paprika. Spread on a baking sheet and roast for 20 minutes, or until tender.
- While vegetables roast, prepare the avocado crema: Combine avocado, lemon juice, cilantro, and yogurt in a small bowl. Mash with a fork until smooth. Season with salt and pepper to taste.
- Heat remaining olive oil in a skillet over medium-high heat. Season salmon fillets with salt and pepper. Sear for 3-4 minutes per side, or until cooked through.
- To assemble bowls: Divide roasted vegetables among two bowls. Top with salmon fillet and avocado crema.