Zesty Salmon & Roasted Veggie Bowls with Pistachio-Lemon Dressing

Ingredients:

• For the Salmon:

  • 2 salmon fillets (6 oz each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste

• For the Roasted Vegetables:

  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup broccoli florets
  • 1 sweet potato, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste

• For the Pistachio-Lemon Dressing:

  • 1/4 cup chopped pistachios
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the salmon: Place salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with paprika, salt, and pepper.

3. Roast vegetables: In a large bowl, combine chopped bell pepper, zucchini, broccoli, and sweet potato. Toss with olive oil, cumin, salt, and pepper. Spread the vegetables evenly on the same baking sheet as the salmon.

4. Bake: Roast the salmon and vegetables for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.

5. Make the dressing: In a food processor, combine pistachios, olive oil, lemon juice, honey, garlic, and salt. Process until smooth.

6. Assemble bowls: Divide the roasted vegetables and salmon among serving bowls. Drizzle with pistachio-lemon dressing. Enjoy!